Ingredients
Scale
- 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
Instructions
- 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.
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 4 hours on high or 7 hours on low
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cup
- Calories: 291 kcal
- Sugar: 0.5 g
- Sodium: 592 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 21 g
- Fiber: 0.4 g
- Protein: 3 g
- Cholesterol: 32 mg