by Karyn in Montana
* Cooking Spray
* 1 teaspoon to 1 tablespoon butter or olive oil
* 7 – 8 Cups – Boiling liquid (usually water)
* 2 Cups – Cornmeal (uncooked grits), preferable stone ground, coarse or fine
* 1 1/2 to 2 1/2 teaspoons salt
1) Spray the inside of a slow cooker well with cooking spray. turn the heat to high.
2) Add the liquid, salt, and cornmeal and stir well. Cover and leave on high for 1 hour, then lift the lid, stir well, and turn the heat to low.
3) Continue cooking, stirring very occasionally (once an hour or so, if you happen to think of it), until tender or very thick, 6 to 9 hours. serve hot, as is, or chill and “set up” for later use.
My mom used to cook grits in large amounts and keep them in the fridge to warm up for us for breakfast. I loved mine with butter and maple syrup. ENJOY!
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Mar 07, 17 11:20 AM
I just purchased your cookbook and I want to make the Shephard's Pie. I don't see a temperature to set the oven to. Can you tell me what temperature
Dec 28, 16 02:03 PM
I have been trying to get country gravy right for a very long time and it was always a hit and miss. This recipe was awesome! I will definitely be making
Dec 02, 16 05:03 PM
This amazing Turtle Pumpkin Cheesecake is light, yet rich and decadent. It's perfect for Thanksgiving!