Love stone-ground grits, but don’t want to cook them on the stovetop? Try making these easy, vegan-friendly slow cooker grits!
Who else loves grits?
There are a lot of grits-haters out there, but as Taylor Swift says, “the haters gonna hate… hate, hate, hate, hate.”
If that song is stuck in your head now, you’re welcome. Back to grits.
I love grits on their own, and think they’re especially delicious in Cajun shrimp and grits.
One thing I do NOT always love is cooking stone-ground grits on the stovetop.
No, it’s not THAT bad, but it is a little time consuming. It’s a solid 45 minutes of carefully babysitting a pot of grits.
These slow cooker grits are here to save the day–to rescue you from standing over the stovetop.
They’ll cook while you do your thing, whether that means sleeping all night (yay! grits for breakfast!) or working all day (grits for dinner!).
What Are Stone-Ground Grits?
Stone-ground grits are made from dried, whole corn kernels ground between stones in a grist mill.
These grits have a lot more flavor and texture than either regular or instant grits.
Stone-ground grits can be a little harder to find than regular or instant grits, but it’s worth the effort to find them! I buy Trader Joe’s Stone-Ground White Grits.
Can I Use Instant Grits?
Avoid using either regular grits (which cook in about 10 minutes) or instant grits (which cook in about 5 minutes).
Either type will turn to mush in the slow cooker. Stick with stone-ground grits for this recipe.
How to Make Slow Cooker Grits
Start by spraying the slow cooker basin with oil.
Next, add the grits, milk (or milk substitute), salt, and butter (or vegan butter).
Add the lid, and cook for 6-8 hours on low.
I like to stir mine occasionally to keep the grits from sticking to the edge of the pot, but if you’re not home (or are asleep), stirring really isn’t necessary.
When the grits are done cooking, they’ll be creamy and thick.
At this point, add cheese (or vegan cheese) if you want to.
Add a little more milk, and add more seasoning to taste.
Enjoy these grits while they’re still hot, and make sure to tell your slow cooker “thanks!”
Also, make sure to rinse out your slow cooker so that you don’t end up with a mess to clean up later. The horror.
Slow Cooker Grits
- 1 cup stone-ground grits (I use Trader Joe's Stone Ground Grits) Do not use Instant Grits
- 2 ½ cups milk or non-dairy milk, divided
- 2 cups water
- 2 tablespoons butter or vegan butter, plus more to serve
- 1 teaspoon sea salt (or more to taste)
- black pepper to taste
- 2 ounces shredded cheese (such as cheddar, Parmesan, gouda or vegan cheese), optional
- Spray or brush oil into slow cooker basin. (Don't skip this step!)Add grits, 2 cups milk, water, butter, and salt.
- Cook on low 6-8 hours.How thick the grits are after cooking will depend on a few things, such as the fat content of your milk and the specific type of grits used.If your grits are not thick after 8 hours, stir and let them cook a few more minutes on high until thickened.
- Add the remaining ¼ cup milk, and stir in the cheese (if using). Add additional salt and pepper to taste. Serve hot.Leftovers: These grits are best served right away, but leftovers can be stored in the fridge and served within 2-3 days. Note that the grits will thicken substantially when chilled. When reheating, stir in extra milk, cream, or yogurt to rehydrate the grits.