Crock Pot Southern Style Grits are my favorite comfort food! I love this classic Southern dish in the slow cooker. You just mix everything in, let it cook, and then enjoy super creamy grits! I make this for my family at breakfast all the time. It’s really easy but tastes like I spent hours cooking!

What else can I add in to grits?

You can customize your Crock Pot Southern Style Grits in so many ways! Here are some of my favorite add-ins:

Shredded cheddar cheese for cheesy grits
Cooked bacon bits or crumbles
Sautéed shrimp for classic shrimp and grits
Green onions or chives
Diced jalapeños for a spicy kick
Cooked and crumbled sausage
A fried egg on top
Roasted mushrooms and herbs

Ingredients You’ll Need

2 cups stone ground grits
7 cups water
1 tablespoon kosher salt
½ teaspoon black pepper
½ cup unsalted butter, sliced
½ cup heavy cream

HOW TO MAKE CROCK POT SOUTHERN GRITS

In your 6-quart slow cooker, combine the stone ground grits, water, kosher salt, and black pepper. Give everything a good stir to mix it all together.
Place the sliced butter on top of the grits mixture.
Cover and cook on low for 7-8 hours or on high for 3-4 hours. If you can, stir the mixture every 30 minutes to an hour to prevent clumping.
When the cooking time is up, stir the grits well until smooth and creamy.
Pour in the heavy cream and stir to incorporate. Let it cook for 15 more minutes to warm the cream.
Serve immediately with additional butter, salt, and pepper if desired.

TIPS AND TRICKS

I’ve made this recipe countless times, and here are some tips I’ve picked up:

Use stone ground grits for the most authentic flavor and texture. Quick grits won’t give you the same results!
Don’t skip the stirring if you can help it. This helps prevent lumps and creates the creamiest texture.
The longer and slower you cook the grits, the creamier they become. I prefer the 7-8 hour method when I have time.
If your grits seem too thick after cooking, add a little more warm water or cream to reach your desired consistency.
For an extra rich flavor, you can substitute chicken broth for some of the water.

How to reheat?

When I reheat my leftover grits, I add a splash of milk or water to loosen them up since they thicken as they cool. Then I heat them in the microwave in 30-second intervals, stirring between each interval until hot. You can also reheat them on the stovetop over low heat, adding liquid as needed and stirring frequently.

Storage and Preparation

Crock Pot Southern Style Grits can be stored in an airtight container in the refrigerator for up to 4 days. They will solidify when cold, but don’t worry! They’ll return to their creamy consistency when reheated with additional liquid.

You can also prepare your ingredients the night before. Measure out the dry grits, salt, and pepper and store them in a container. In the morning, just add them to the slow cooker with water and butter to start cooking.

NOTES

This recipe serves about 6-8 people, depending on portion sizes.
For a dairy-free version, you can substitute the butter with olive oil and the heavy cream with coconut cream.
Grits continue to thicken as they cool, so serve them immediately for the best texture.
If you need to keep them warm for a buffet-style meal, you can transfer them to a warming dish or keep them on the “warm” setting in your slow cooker.

RECIPE FAQS

Can I use quick grits instead of stone ground?
While you can, I don’t recommend it. Quick grits won’t need nearly as much cooking time and won’t develop the same rich flavor and texture that makes this Crock Pot Southern Style Grits recipe special.

Why are my grits lumpy?
Lumps usually form when you don’t stir enough during cooking. Try to stir at least every hour if possible.

Can I make this recipe ahead of time?
Yes! You can cook them overnight and keep them warm, or refrigerate and reheat when needed.

Are grits gluten-free?
Yes, grits are naturally gluten-free as they’re made from corn. Just make sure to check your packaging to confirm they weren’t processed in a facility with gluten products.

What’s the difference between grits and polenta?
They’re similar, but grits are typically made from white corn and have a smoother texture, while polenta is made from yellow corn and is often a bit coarser.