Today I have a recipe for grits which can be cooked either on the stovetop or in the slow cooker. Either preparation method yields an incredibly creamy grit and these same methods work for packaged dry polenta as well.
The first time I ever made these creamy grits, I exclaimed: “If grits always tasted like this I would eat them all the time!” And so was born my new love affair with these incredibly easy and oh so creamy grits.If you try this recipe, let us know! Tag us in your photo and send it to us #Kitchen_Dreaming on Instagram or @KitchenDreaming on Twitter. We’d LOVE to see your results!!
Incredibly Creamy Grits
- Vegetable cooking spray
- 1 cup milk
- 1 1/3 cups half-and-half , divided
- 2 tablespoons butter , divided
- 1/3 cup stone ground grits
- Kosher salt and freshly ground black pepper
- 1/2 cup cheddar cheese
- Creamy Slow Cooker Method:
- Spray the insert of a slow cooker with cooking spray (clean up is a cinch with this simple trick) and preheat the crock pot on high while you get the grits started.
- In a medium saucepan, add the milk, 1 cup half-and-half, 1 tablespoon butter, and grits. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour. Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter and the remaining 1/3 cup half-and-half.
- Creamy Stove top Method:
- In a medium saucepan, add the milk, 1 cup half-and-half, 1 tablespoon butter, and grits. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Cover with a tight fitting lid and reduce heat to a simmer and cook for another 20 to 25 minutes stirring occasionally. Once you are ready to serve, whisk in the remaining 1 tablespoon butter and the remaining 1/3 cup half-and-half.
- The stove top method may take a little more liquid than the crock pot method due to evaporation.
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.
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