Y’all know how much I love slow cooker recipes, especially recipes that cook overnight and are ready just in time for breakfast the next morning. Overnight Slow-Cooker Cheese Grits is one of these recipes!
If you’re not from the south, grits may not be on your regular menu. Grits may not be on your menu at all. If you’re like me and grew up eating grits, then you know that slow cooker cheese grits are amazing.
I never add sugar to my grits (yuck!). I can eat grits for breakfast or shrimp and grits for dinner. It doesn’t matter, as long as I have grits a few times a week.
Another way I like to eat grits is to fry an egg over easy and mix it in with a bowl of grits. When the yolk breaks and it all mixes together, I’m in hog heaven.
When my son was in high school, his best friend would sleep over often and he always requested my cheese grits. Back then I usually made them using quick grits and they are good, too.
These overnight cheese grits are creamy, cheesy and oh, so easy. Add some eggs (scrambled or fried) and toast or mom’s homemade biscuits. and you’re ready for breakfast.
What Kind of Grits Do I Use?
I always use white stone-ground grits. You can also use yellow grits. You don’t want to use instant or quick-cooking grits for this recipe.
My favorite grits are Palmetto Stone-Ground Grits. They are made the old-fashioned way, right here in South Carolina.
Stone-ground grits are made from whole corn kernels that are coarsely ground the old fashioned way, between two stones of a grist mill.
White grits are what I grew up eating and yellow grits are just weird to me. However, you can use either kind of stone-ground grits.
Overnight Slow-Cooker Cheese Grits
This is one of the easiest recipes ever. Lightly grease the inside of your slow cooker. Add grits.
Add water and salt. Cover and cook on low setting for 6-8 hours.
About 10 minutes before serving, stir in butter, milk, and sharp cheddar cheese. Sometimes I used shredded Colby-Jack cheese.
Cover and let stand until cheese is melted. Give it another stir before serving.
- 1-1/2 cups stone-ground grits, uncooked
- 6 cups water
- 1-1/2 teaspoons salt
- 1/4 cup milk
- 1/4 cup butter, sliced
- 16 oz. shredded sharp cheddar cheese
- Lightly grease a slow cooker and add grits, water, and salt. Cover and cook on low setting for 6-8 hours.
- Ten minutes before serving, stir in butter, milk, and cheese. Cover and let stand until cheese is melted. Stir before serving.
If grits are too thick once they are done, stir in another 1/4 cup milk.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 405Total Fat 26gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 8gCholesterol 72mgSodium 819mgCarbohydrates 27gFiber 1gSugar 0gProtein 16g
Check out more of my slow cooker recipes below!