I'll be honest with you. These slow cooked grits were really great, but they weren't exponentially better than grits you can make in 1/14 the amount of time. The extended cooking time did impart a richer, fuller flavor. However, the best part of grits is when you add a big pat of butter right before you eat them. That's true whether the grits are made in 7 hours in a crockpot or 20 minutes on the stove. If you're serving a group and have very little time in the morning, this recipe could be a good idea. Scoop! Here's breakfast. Personally, I'll probably stick with the tried and true stove top method. However, the bottom line is that I did enjoy these very much, especially after I topped them with shredded cheese and an over-easy egg. (This recipe was submitted in 2006. It was tested and photographed in June 2015.)





How To Make Crockpot Chile Grits

Spray the inside of your slow cooker with a light coating of cooking spray.

Combine all ingredients in the crockpot. Stir to combine. Cook on low for about 8 hours. Give the mixture a stir after the first hour of cooking.

Stir well before serving. Serve with a pat of butter and salt and pepper. Or if you're feeling spicy... spinkle warm grits with a Tablespoon or two of shredded cheese and dollop a spoonful of hot salsa right in the middle.









You can also cook on high instead for 2 to 3 hours, but the grits end up just a little too thick for my preference.

Mr Breakfast would like to thank leprican_katie for this recipe.

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