The most common meal where Southern Crockpot Grits are served is breakfast. GRITS are to the South what oatmeal and farina wheat are to the rest of the country. A staple in Southern U.S.A. homes, grits are served alongside eggs, toast, bacon or sausage for a hearty breakfast – or plain, as is, for a satisfying start to the day. Butter, cheddar cheese, and cream add richness to grits – salt, pepper, and hot sauce add flavor. Occasionally, here in the South, you’ll see someone add sugar or syrup to their grits, more like a hot cereal breakfast. That’s okay. My nephew likes it that way. I prefer butter only. My children loved cheese, melted on top of their hot, creamy grits. A favorite dinner dish at my house is Shrimp & Grits. Yummy with chili paste, chicken broth, asparagus, Parmesan, and shrimp of course. With all these options, I would never call grits bland or boring!
You can dress up grits by cooking them with cream similar to cooking polenta and then serve with sausage gravy or mushroom, tarragon, Parmesan, or mascarpone cream sauce. At dinner, they could be used in place of mashed potatoes, rice, or pasta. Grits are a traditional side-dish alongside Southern entrees such as fried catfish, ham, shrimp gumbo and collard casserole. All I know is – grits are good! Give them a try!
- Add all ingredients to crockpot. Cook on LOW overnight (7-8 hours)
- Stir & serve.
Serve with your choice of condiments; butter, cheese, sugar, syrup, hot sauce, sausage gravy, etc. For breakfast, serve alongside eggs, toast, bacon or sausage.
Get stone ground grits, and other specialty varieties by mail.