Southern Crock-Pot Easy Cheesy Grits

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!

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!

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.

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.

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 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

  

1x2x3x

• ▢ 1 cup stone-ground grits
• ▢ 4 cups water
• ▢ 1 teaspoon kosher salt
• ▢ 1/4 tsp 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

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