Crockpot Cheesy Grits Food

CROCKPOT CHEESY SOUTHERN GRITS

Steps:

• Soften the butter.
• Combine all ingredients except the shredded cheese.
• Cook on low in the crock pot for 6-8 hours stirring occasionally.
• About 15 - 30 minutes before serving stir in shredded cheese. Enjoy!

SLOW-COOKER GRITS

Steps:

• Add the grits to a medium bowl and cover with water by 2 inches. Stir gently and allow the grits to settle for about 2 minutes. Skim off any bits of grits that have floated to the surface, then drain them in a fine-mesh sieve, discarding the liquid.
• Add the grits to a 6-quart slow-cooker insert with 7 cups of water and 1 tablespoon salt and stir to combine. Cover and cook until the grits are tender and have absorbed most of the liquid but are still loose enough to pour off a spoon, about 2 hours on high or 4 hours on low. Continue to cook, covered, up to 30 minutes more to achieve a thicker consistency.
• Add the milk and butter, stirring to fully combine. Serve immediately with desired toppings, or cover and keep warm for up to 2 hours.

CROCKPOT CHEESY GRITS

Steps:

• @ 10 pm - Brown the sausage and add the Cayenne Pepper to taste. I told like mine too spicy, so I sprinkle once around the pan. After sausage is browned, drain fat and put the sausage in frig until the morning. In the meantime, pour the two boxes of broth and 2 cups of water into crockpot (I always use a crockpot liner), immediately followed by two tsp of Wyler's Chicken Boullion granuales. Stir. Then add the 3 cups of grits. Stir again. Cover and cook on low overnight. @6 am, stir the grits -- it will be thick at this point and some will stick to bottom of crockpot. Stir to break up any lumps, add sausage and cheese, stir again. Keep on low until you leave the house. It takes me 30 mins to get to work, but they are still pipping hot when I get there.