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    Grits and Pinecones » Recipes » Breakfast

    Southern Crock-Pot Easy Cheesy Grits

    July 19, 2018 by Sharon Rigsby, Updated June 30, 2020 7 Comments

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    Southern Crockpot Easy Cheesy Grits Pinterest pin

    Start the day with a delicious make-ahead breakfast of thick and creamy Southern Crock-Pot Easy Cheesy Grits! Full of sweet corn flavor and melted cheese, it is pure comfort food!

    Southern Crockpot Easy Cheesy Grits topped with bacon in a bowl

    In this easy grits recipe, stone-ground grits are cooked low and slow in a crock-pot or slow cooker while you sleep, and when you wake, voila, breakfast is ready! All you have to do is add a handful of your favorite cheese(s), and your cheesy grits are ready to serve!

    No muss, no fuss, Southern Crock-Pot Easy Cheesy Grits are also perfect for a brunch or a weekend breakfast when you have a house full of company.

    I grew up using quick grits, which I love and which only take 6-7 minutes to cook, that is until now. I never wanted to wait the 45-60 minutes it takes stone-ground grits to cook, but this overnight crock-pot method solves that problem.

    Now, I still use quick grits for a hurried weekday breakfast, but on the weekend or when we have company, this Southern Crock-Pot Easy Cheesy Grits recipe is the only way to go!

    I’m also a cheese grits kind of gal, and that’s how I eat them except when I make shrimp and grits, which also contain cheese. I do add crumbled bacon from time to time as well! But, I know that depending on where you grew up, some of you like your grits topped with butter and sugar, syrup, jelly, and maybe even an egg or two. It’s all good, and I’m not judging.

    Only stone-ground grits should be cooked in your slow cooker or crock-pot. Quick or regular grits and instant grits will just turn to paste.

    What are grits made of?

    I can’t imagine you don’t already know this, but I do get this question a lot. The simple answer is ground dried corn!

    A pile of stone ground grits for Southern Crockpot Easy Cheesy Grits

    What do grits taste like?

    Grits have a faintly sweet mild corn taste! They do not taste like cream of wheat or oatmeal!

    How to make them:

    Spray your crockpot or slow cooker with non-stick cooking spray.

    Add the grits, water, and salt and set your timer to cook on low for 6-8 hours.

    Photo of a crockpot set to cook Southern Crockpot Easy Cheesy Grits

    Stir well and, if possible, don’t stir again until at about the 4-hour mark.

    When the grits are done, stir well and season to taste with pepper and additional salt. If the grits seem too thick, add more water or milk and stir until creamy. (I like my grits on the thin side, but this is a matter of personal preference.)

    Add the cheese and stir until the cheese is melted. Serve immediately and, if desired, top with a pat of butter, additional shredded cheese and/or crumbled bacon.

    Close up of a bowl of Southern Crockpot Easy Cheesy Grits

    Tips:

    I use Bumpy Road Farm Stone Ground Grits, which are grown and ground locally. If you live in Tallahassee you can usually find their grits and cornmeal at the Timberlane Farmers’ Market on Saturday mornings.

    Uncooked stone-ground grits should be stored in an airtight container in the freezer.

    Leftover grits can be refrigerated and used to make grits cakes, a true southern delicacy.

    I usually use extra sharp cheddar cheese, but you can use any kind of cheese or combination of cheeses you like. Parmesan cheese is also an excellent choice.

    Related recipes:

    Speaking of shrimp and grits, here are three fantastic shrimp and grits recipes that I think you might like: Southern BBQ Shrimp and Cheese Grits, Easy Cheesy Parmesan Shrimp and Grits, and Grits a Ya Ya from my sister’s blog, Pudge Factor. And, if you like these recipes, I know you will also like my Southern Cheese Grits Casserole.

     

    Southern Crockpot Easy Cheesy Grits topped with bacon in a bowl

    Southern Crock-Pot Easy Cheesy Grits Recipe

    Sharon Rigsby
    Start the day with a breakfast of thick and creamy Southern Crock-Pot Easy Cheesy Grits! Full of sweet corn flavor and melted cheese, it is pure comfort food!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 8 hrs
    Total Time 8 hrs 5 mins
    Course Breakfast/Brunch
    Cuisine Southern
    Servings 4 servings
    Calories 392 kcal

    Ingredients
      

    • 1 cup stone-ground grits
    • 4 cups water
    • 1 teaspoon kosher salt
    • ¼ teaspoon ground black pepper
    • 1 cup sharp cheddar cheese shredded

    Instructions
     

    • Spray your crock-pot or slow cooker with non-stick cooking spray.
    • Add the grits, water, and salt and set your timer to cook on low for 6-8 hours.
    • Stir well and, if possible, don't stir again until at about the 4-hour mark.
    • When the grits are done, stir well and season to taste with pepper and additional salt. If the grits seem too thick, add more water or milk and stir until creamy. (I like my grits on the thin side, but this is a matter of personal preference.)
    • Add the cheese and stir until the cheese is melted. Serve immediately and, if desired, top with a pat of butter, additional shredded cheese and/or crumbled bacon.

    Notes

    Tips:
    I use Bumpy Road Farm Stone Ground Grits, which are grown and ground locally. If you live in Tallahassee you can usually find their grits and cornmeal at the Timberlane Farmers' Market on Saturday mornings.
    Uncooked stone-ground grits should be stored in an airtight container in the freezer.
    Leftover grits can be refrigerated and used to make grits cakes, a true southern delicacy.
    I usually use extra sharp cheddar cheese with my grits, but you can use any kind of cheese or combination of cheeses you like. Parmesan cheese is also an excellent choice.

    Nutrition

    Calories: 392kcalCarbohydrates: 35gProtein: 19gFat: 21gSaturated Fat: 11gMonounsaturated Fat: 5gCholesterol: 53mgSodium: 465mgPotassium: 53mgFiber: 3gVitamin A: 650IUCalcium: 420mgIron: 1.8mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    1. KathyW

      May 08, 2022 at 7:09 am

      5 stars
      I made these for Easter this year and everyone went back for seconds! I did cook them on high for about 4 hours, then an hour on low, because I was taking them to a brunch. It worked out fine! Doing it again this morning for Mother’s day!

      Reply
    2. Pamela J Jackson

      April 11, 2021 at 5:08 pm

      Do you really need to get up in the middle of the night to stir (4 hour mark), if you plan to have in the morning?

      Reply
      • Sharon Rigsby

        April 12, 2021 at 2:34 pm

        Hi Pamela,
        My crockpot tends to cook hot, and it makes me uncomfortable to leave it all night without checking it. Also, I hate lumps in my grits and like to stir it every once and a while to make sure it isn’t lumpy. If you are comfortable leaving it all night, by all means, go for it.
        I hope you enjoy the recipe.
        Sharon

        Reply
    3. Dot Swenson

      December 01, 2019 at 8:12 pm

      Could this recipe be doubled?

      Reply
      • Sharon Rigsby

        December 02, 2019 at 9:06 pm

        Hi Dot, as long as you have room in your crock-pot I don’t see any reason why not.
        All my best,
        Sharon

        Reply
    4. Becky

      July 20, 2018 at 1:05 pm

      Never tried grits in the crockpot. Our family reunion is tomorrow, the entire family loves cheesy grits. I’m going to give it a try. We’ve always added garlic powder to our grits. And a sprinkling of any red spice on top. I mostly use tumeric or smoky paprika, you could use chili powder too.

      Reply
      • Gritsandpinecones

        July 20, 2018 at 5:45 pm

        Hi Becky,
        Thanks so much for leaving a comment. I think garlic powder and or paprika would be a great addition. If it will be sitting out for a little while at the reunion don’t hesitate to add a little more water and stir it in because the grits will thicken as it stands.
        All my best!
        Sharon

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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