Overnight Slow Cooker Cheese Grits Recipes

Overnight Slow Cooker Cheese Grits are creamy and delicious. These grits are perfect for breakfast or brunch.

Provided by Alli Smith

Time 6h15m

Number Of Ingredients 6

• Ingredients

Nutrition Facts : Calories 405 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 72 milligrams cholesterol, Fat 26 grams fat, Fiber 1 grams fiber, Protein 16 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 819 grams sodium, Sugar 0 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

Since moving to the South, I have come to love grits! I also love my slow cooker, and I worked to find a way to make perfect grits without stirring on the stovetop. I knew this slow-cooker grits recipe was a winner when my mother-in-law overheard someone at a church potluck say that "it just wasn't right that a Midwesterner could make such good grits!" —Tacy Fleury, Clinton, South Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 2h40m

Yield 6 servings.

Number Of Ingredients 8

• Ingredients

Nutrition Facts : Calories 334 calories, Fat 15g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 755mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.

There is nothing cozier than eating a steaming bowl of grits with your favorite toppings, whether savory or sweet. Stone-ground grits have much more flavor than the regular variety, but they need a little more time and attention to cook them on the stovetop. This recipe skips all the extra work by using a slow cooker, yet still delivers a batch of deliciousness for a crowd.

Provided by Food Network Kitchen

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 5

• Ingredients

Grits, a traditional Southern breakfast dish, are often served topped with butter and cheese. They fill hungry bellies and stick to the ribs for many hours. Technically, grits are coarsely ground hominy, and they are white in color, while polenta is ground, dried yellow corn. But in the United States (outside the Deep South), the two are often used interchangeably. It's best if you can find the stone-ground real thing, but if not, you can use the instant grits that are available in nearly every grocery store or mail-order them from a source that specializes in grains, such as Bob's Red Mill in Oregon. I recommend using a 2- to 3-quart slow cooker so that your grits don't dry out overnight.

Yield serves 2 to 4

Number Of Ingredients 5

• Ingredients