Easy Crockpot Grits Recipe

Grits are one of the southern staples when it comes to breakfast side dishes. This easy crockpot grits recipe by Chef Clayton Chapman on YouTube is a great recipe for those that have busy schedules because you can run errands and come home to it being ready to eat. I’ve never been a grits fan, but I’ve learned to enjoy it with extra cheese on top, which cheese does solve a lot of the problem to most dishes. Cornmeal grits are enjoyable, and it would be great to serve along with breakfast in the morning. However, you can eat it by itself too.

Ingredients:

• 2 cup stone-ground cornmeal grits
• 2 cups half and half
• 2 cup water
• 2 cup chicken stock
• bay leaves
• thyme
• rosemary
• chives, optional
• cheese, optional
• butter
• sour cream, optional
• salt and pepper

Directions:

First, add the half and half, water, chicken stock, and grits into the crockpot that is turned on HIGH. Then, add the thyme, rosemary, and bay leaf in whole and stir everything together to make sure the cornmeal is completely covered. Close the crockpot and cook on LOW for 8 hours.

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Next, take out the fresh herbs, add fresh chopped chives, butter, and sour cream into the crockpot, and stir everything together.

In conclusion, all of the liquid is absorbed and it’s ready to serve by the time the 8 hours are up. The cheese is a personal preference, but I love cheesy grits. The creaminess of the cheese helps cream the sauce a little bit. Grits are one of those side dishes in the south that takes it back to your roots, and I used to work at a breakfast place growing up so it was popular. Honestly, I wouldn’t mind making these grits because crockpot recipes are so easy.