{"id":1447480,"date":"2020-03-27T06:45:35","date_gmt":"2020-03-27T06:51:46","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/slow-cooker-grits\/"},"modified":"2024-10-14T16:50:34","modified_gmt":"2024-10-14T21:50:34","slug":"slow-cooker-grits","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-grits\/","title":{"rendered":"Crock-Pot Grits"},"content":{"rendered":"<p>Some recipes are convenient because they\u2019re fast, but these Crock-Pot grits are exactly the opposite. They take literal hours to cook, but they\u2019re still convenient because that isn\u2019t hands-on time. You just load up your slow cooker, and walk away until mealtime.<\/p>\n<p>Cooking grits in the Crock-Pot has other advantages too. Like <a href=\"https:\/\/www.tasteofhome.com\/article\/grits-vs-cornmeal-vs-polenta\/\" data-name=\"www.tasteofhome.com\/article\/grits-vs-cornmeal-vs-polenta\/\" data-module=\"content engagement\" data-position=\"embedded links\">polenta<\/a>, grits appreciate a long, leisurely cooking time; it gives them ample opportunity to soak up moisture and become silky-soft. It also means you won\u2019t be glued to your stovetop for 20 minutes or longer, stirring the grits to keep them from clumping.<\/p>\n<h2>Ingredients for Crock-Pot Grits<\/h2>\n<ul>\n<li><strong>Grits:<\/strong> Grits provide a creamy, understated base for the flavors in this side dish.<\/li>\n<li><strong>Milk:<\/strong> Cooking the grits in a mixture of water and milk gives them a richer flavor than cooking them in water alone.<\/li>\n<li><strong>Butter:<\/strong> The butter in this slow-cooker grits recipe helps make them richer, but it also provides a bit of lubrication to help prevent lumps from forming.<\/li>\n<li><strong>Chicken bouillon:<\/strong> The chicken bouillon granules add an understated savory flavor to the grits.<\/li>\n<li><strong>Cheddar and Parmesan cheese:<\/strong> The two cheeses add creaminess and a bold savory flavor to the finished grits.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cook the grits<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2056779\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Crockpot-Grits_TOHD24_159386_KristinaVanni_1.jpg?fit=700%2C1024\" alt=\"cooked grits with the cheese added in crockpot\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">KRISTINA V\u00c4NNI FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Combine everything except the two cheeses into a greased 3-quart slow cooker. Cook on the low setting, covered, for 2 hours and 30 minutes to 3 hours, or until all the liquid is absorbed and the grits are tender and creamy. Stir the grits at 45-minute intervals, so they cook evenly. Once the grits are cooked, stir in the cheeses until they\u2019re melted, and serve immediately.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2056780\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Crockpot-Grits_TOHD24_159386_KristinaVanni_2.jpg?fit=700%2C1024\" alt=\"Crock-Pot Grits\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<h2>Crock-Pot Grits Variations<\/h2>\n<ul>\n<li><strong>Add some cured pork:<\/strong> As a breakfast option, grits are frequently paired with bacon. Stirring in five or six strips of bacon, cooked crisp and crumbled, is a good way to do that with this slow-cooker grits recipe. Adding bacon at the beginning would infuse its flavor into the grits, while adding it at the end keeps it crisp and adds that textural contrast (nothing says you can\u2019t do both). Similarly, adding a cup or more of ham or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/grits-n-sausage-casserole\/\" data-name=\"www.tasteofhome.com\/recipes\/grits-n-sausage-casserole\/\" data-module=\"content engagement\" data-position=\"embedded links\">cooked sausage<\/a> will infuse the grits with extra flavor.<\/li>\n<li><strong>Dial back on the cheese:<\/strong> A lot of variations on grits consist of adding or changing the cheese, but cheese (as wonderful as it is) can make the grits heavy. You could always leave out the cheese entirely, of course, but you\u2019d also miss the flavor. To have the best of both worlds, halve the cheddar (or leave it out entirely) and just use the Parmesan. Parm has a really bold and assertive cheese flavor, so you\u2019ll get the taste you\u2019re looking for without the heaviness. Alternatively, a splash of buttermilk in the finished grits will give a cheese-like tang and keep things even lighter.<\/li>\n<li><strong>Theme it up:<\/strong> The finished grits can easily be adapted to suit a range of meals, just by stirring in some well-chosen flavors or add-ins. The only limitation is your imagination. You could go with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/mexicorn-grits\/\" data-name=\"www.tasteofhome.com\/recipes\/mexicorn-grits\/\" data-module=\"content engagement\" data-position=\"embedded links\">Mexicorn and chiles<\/a> for a Latin-themed meal, or rosemary and garlic if you\u2019re serving grits in place of polenta with an Italian-themed entree like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/beef-osso-bucco\/\" data-name=\"www.tasteofhome.com\/recipes\/beef-osso-bucco\/\" data-module=\"content engagement\" data-position=\"embedded links\">osso buco<\/a>.<\/li>\n<li><strong>Make it a casserole:<\/strong> Having a ready-to-eat side dish waiting in your slow cooker when you get home is a great convenience. You can use it as-is, or take advantage of that head start to make a hearty grits casserole now that your grits are ready to go. Just stir in the appropriate add-ins, pour your grits into a greased pan, and pop the pan into your oven for 30 minutes or so while you prepare the rest of the meal. <em>Taste Recipes<\/em> has a number of grits casserole recipes for you to try. Some stick with predictable (but delicious) add-ins like bacon, ham or sausage, others range further afield with ingredients like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/curried-chicken-and-grits-casserole\/\" data-name=\"www.tasteofhome.com\/recipes\/curried-chicken-and-grits-casserole\/\" data-module=\"content engagement\" data-position=\"embedded links\">curried chicken<\/a>. There are even <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cheese-grits-sausage-breakfast-casserole\/\" data-name=\"www.tasteofhome.com\/recipes\/cheese-grits-sausage-breakfast-casserole\/\" data-module=\"content engagement\" data-position=\"embedded links\">breakfast casseroles<\/a> incorporating eggs, if you want to cook the grits overnight and use them in the morning.<\/li>\n<\/ul>\n<h2>How to Store Crock-Pot Grits<\/h2>\n<p>Slow-cooker grits should be treated like any other leftovers. First, transfer them from the slow cooker to food-safe storage containers as soon as possible. Slow cookers are designed to retain heat, but you want leftover food to cool quickly for food safety reasons. Once the grits have cooled somewhat, seal them airtight and refrigerate them as soon as possible.<\/p>\n<h3>How long will slow-cooker grits keep?<\/h3>\n<p>Grits containing cheese and other dairy products are best eaten within three days, as a rule. Plain grits made with water can keep for five to seven days without developing \u201coff\u201d flavors.<\/p>\n<h3>Can I freeze these Crock-Pot grits?<\/h3>\n<p>Yes, absolutely. Their storage life in the freezer depends largely on how well you\u2019ve minimized their exposure to air. If you pack the grits tightly into a freezer container with a tight-fitting lid, and press parchment or another wrapping material directly to their surface, they\u2019ll last for one to three months. Bagged in regular zipper-seal freezer bags, they\u2019re best within a month or so. You can also cut the leftover grits into strips or slabs, freeze them on a sheet, then wrap them individually before bagging them or putting them in a container. Freezing the grits in a <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-vacuum-sealers\/\" data-name=\"www.tasteofhome.com\/collection\/best-vacuum-sealers\/\" data-module=\"content engagement\" data-position=\"embedded links\">vacuum-sealed bag<\/a> gives the best freezer life of all, reliably reaching three months and often longer.<\/p>\n<h2>Crock-Pot Grits Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2056781\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Crockpot-Grits_TOHD24_159386_KristinaVanni_3.jpg?fit=700%2C1024\" alt=\"Crock-Pot Grits\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<h3>Can I make these slow-cooker grits in a bigger Crock-Pot?<\/h3>\n<p>This recipe calls for a 3-quart slow cooker, but most of us have models in the 5- to 6-quart range. That added surface area means that the small batch won\u2019t cook quite the same way in your big slow cooker, because it will cook more quickly and lose moisture to evaporation. There are a few ways to work around this. You could increase the liquids by an extra 1\/2 cup or more (depending how tightly your lid fits). Alternatively, you could find a 3-quart baking dish that fits into your slow cooker, put the ingredients in that, and cook it (lid on) inside your slow cooker.<\/p>\n<p>Another option, because grits work so well as leftovers, is simply to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-convert-recipes-to-the-size-of-your-slow-cooker\/\" data-name=\"www.tasteofhome.com\/article\/how-to-convert-recipes-to-the-size-of-your-slow-cooker\/\" data-module=\"content engagement\" data-position=\"embedded links\">scale the recipe<\/a> to fit your slow cooker and plan to use up the bigger batch. You\u2019ll also need to extend the cooking time by as much as an hour to account for the larger quantity.<\/p>\n<h3>Why do the grits call for both milk and water?<\/h3>\n<p>Grits need to cook in some form of liquid. Water is the simplest option, and it makes for light and neutral-tasting grits. Milk makes richer grits, but they\u2019re more prone to clumping (and scorching, when cooked on the stovetop). A mixture of water and milk keeps the grits light, but the milk adds enough richness to make them lush and silky. Some recipes also include broth, which is light like water but adds flavor.<\/p>\n<h3>Can I skip the bouillon and substitute chicken broth?<\/h3>\n<p>Absolutely. Replacing half or all the water with chicken broth, and leaving out the bouillon, still adds the subtle savory flavor you\u2019re looking for in this recipe.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Since moving to the South, I have come to love grits! I also adore my slow cooker, and I worked to find a way to make perfect grits without stirring on the stovetop. I knew this slow-cooker grits recipe was a winner when my mother-in-law overheard someone at a church potluck say that it just wasn&#8217;t right that a Midwesterner could make such good grits! \u2014Tacy Fleury, Clinton, South Carolina<\/p>\n","protected":false},"author":8014,"featured_media":2110783,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304275,304287,304358,304328,305271,305487,304430,304338,304515,304390,304343,303966,304408,304368,306200,303887,306848,304268,304455,305374,304558,324623,307559,304388,304313,304078,305394,304395,304398,303883,304403],"categories-v2":[308623,308295,308300,308988,308984,308481,309216,310796,308830,308992,308880,308761,308993,308495,308813,308745,312067,308478,309603,259483,308860,309381,308910,309177,310541,308752,308313,308698,309004,309408,308782,308797,308476,308812],"coauthors":[343387],"recommended_recipes":[{"post_title":"Southern Shrimp and Grits","post_link":"\/recipes\/southern-shrimp-and-grits\/","post_image":"\/wp-content\/uploads\/2018\/01\/Southern-Shrimp-Grits_EXPS_FT24_140896_JR_0213_1.jpg"},{"post_title":"Baked Two-Cheese & Bacon Grits","post_link":"\/recipes\/baked-two-cheese-bacon-grits\/","post_image":"\/wp-content\/uploads\/2017\/09\/Baked-Two-Cheese-Bacon-Grits_exps80262_FM143298B03_14_3bC_RMS.jpg"},{"post_title":"Grits & Sausage Casserole","post_link":"\/recipes\/grits-n-sausage-casserole\/","post_image":"\/wp-content\/uploads\/2018\/01\/Grits-N-Sausage-Casserole_EXPS_BMZ19_18233_B11_29_8b.jpg"},{"post_title":"23 Recipes to Make with Grits","post_link":"\/collection\/grits-recipes\/","post_image":"\/wp-content\/uploads\/2017\/09\/Fajita-Style-Shrimp-and-Grits_EXPS_THN17_203732_B06_20_5b.jpg"},{"post_title":"Cheese Grits","post_link":"\/recipes\/cheesy-grits\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_199249_JoeCrimmings_07.jpg"},{"post_title":"Deep South Jalape\u00c3\u00b1o Cheese Grits","post_link":"\/recipes\/deep-south-jalapeno-cheese-grits\/","post_image":"\/wp-content\/uploads\/2025\/03\/EXPS_RC25_276880_FT_JR_0131_1b.jpg"},{"post_title":"Shrimp and Grits Bake","post_link":"\/recipes\/oven-baked-shrimp-grits\/","post_image":"\/wp-content\/uploads\/2025\/03\/Oven-Baked-Shrimp-Grits_EXPS_FT25_97347_EC_0306_1.jpg"},{"post_title":"Grits Pie","post_link":"\/recipes\/grits-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/Grits-Pie_exps158220_CW2376966C06_19_2bC_RMS.jpg"},{"post_title":"Grits","post_link":"\/recipes\/grits\/","post_image":"\/wp-content\/uploads\/2025\/01\/Grits_EXPS_TOHD24_278759_ChristineMa_4.jpg"},{"post_title":"Easy Cheesy Loaded Grits","post_link":"\/recipes\/easy-cheesy-loaded-grits\/","post_image":"\/wp-content\/uploads\/2018\/01\/Easy-Cheesy-Loaded-Grits_EXPS_BMZ20_180446_B10_23_5b.jpg"},{"post_title":"Chorizo & Grits Breakfast Bowls","post_link":"\/recipes\/chorizo-grits-breakfast-bowls\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps194702_SD163615D04_05_5b.jpg"},{"post_title":"Cheese 'n' Grits Casserole","post_link":"\/recipes\/cheese-n-grits-casserole\/","post_image":"\/wp-content\/uploads\/2024\/08\/EXPS_TOHD24_33288_KristinaVanni_1.jpg"},{"post_title":"Cheese Grits & Sausage Breakfast Casserole","post_link":"\/recipes\/cheese-grits-sausage-breakfast-casserole\/","post_image":"\/wp-content\/uploads\/2017\/09\/Cheese-Grits-Sausage-Breakfast-Casserole_exps141121_HCA2379809A12_13_4b_RMS.jpg"},{"post_title":"Spring Onion Pimiento Cheese Grits","post_link":"\/recipes\/spring-onion-pimiento-cheese-grits\/","post_image":"\/wp-content\/uploads\/2017\/09\/Spring-Onion-Pimiento-Cheese-Grits_EXPS_THAM17_198762_C11_10_4b.jpg"},{"post_title":"Sausage and Egg Grits","post_link":"\/recipes\/sausage-and-egg-grits\/","post_image":"\/wp-content\/uploads\/2018\/01\/Sausage-and-Egg-Grits_EXPS_CIMZW20_76384_B09_02_6b.jpg"},{"post_title":"Chile Cheese Grits","post_link":"\/recipes\/chili-cheese-grits\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2422_C2016C51D.jpg"},{"post_title":"Curried Chicken and Grits Casserole","post_link":"\/recipes\/curried-chicken-and-grits-casserole\/","post_image":"\/wp-content\/uploads\/2018\/01\/Curried-Chicken-and-Grits-Casserole_EXPS_13X9BZ19_155219_E10_09_6b.jpg"},{"post_title":"Mexicorn Grits","post_link":"\/recipes\/mexicorn-grits\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps39996_TH1195008D41D.jpg"},{"post_title":"Grits Casserole","post_link":"\/recipes\/grits-casserole\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3291_cas91p51ctran.jpg"},{"post_title":"Grits and Eggs","post_link":"\/recipes\/grits-and-eggs\/","post_image":"\/wp-content\/uploads\/2025\/03\/Grits-and-Eggs_EXPS_TOHD25_278812_JonathanMelendez_05.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Crock-Pot-Grits_EXPS_TOHD24_159386_KristinaVanni_4.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-grits\/","name":"Crock-Pot Grits","datePublished":"2020-03-27","dateModified":"2024-10-14","prepTime":"PT10M","cookTime":"PT02H30M","totalTime":"PT02H40M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Crock-Pot-Grits_EXPS_TOHD24_159386_KristinaVanni_4.jpg","height":1200,"width":1200},"recipeCategory":["Breakfast","Brunch","Side Dishes"],"description":"These Crock-Pot grits are as low-fuss as it gets. Making grits in the slow cooker takes just minutes of hands-on time, and they'll be ready whenever you are.","recipeIngredient":["2-2\/3 cups water","1-1\/2 cups uncooked old-fashioned grits","1-1\/2 cups 2% milk","3 tablespoons butter, cubed","2 teaspoons chicken bouillon granules","1\/2 teaspoon salt","1 cup shredded cheddar cheese","1\/3 cup grated Parmesan cheese"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the grits","text":"Combine everything except the two cheeses into a greased 3-quart slow cooker. Cook on the low setting, covered, for 2 hours and 30 minutes to 3 hours, or until all the liquid is absorbed and the grits are tender and creamy. Stir the grits at 45-minute intervals, so they cook evenly. Once the grits are cooked, stir in the cheeses until they\u2019re melted, and serve immediately.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Crockpot-Grits_TOHD24_159386_KristinaVanni_1.jpg?fit=700,1024"}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Fred Decker"}],"nutrition":{"@type":"NutritionInformation","calories":" 334 calories","fatContent":"15g fat (9g saturated fat)","cholesterolContent":"43mg cholesterol","sodiumContent":"755mg sodium","carbohydrateContent":"38g carbohydrate (3g sugars","fiberContent":"2g fiber)","proteinContent":"11g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":3.6666667,"reviewCount":3,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Southern","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-12-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gaylene2"},"reviewBody":"I\u2019ve decided that I really like grits. My niece who lived in the South was here for dinner when I served this. She said she never was a fan of grits but she actually liked these. \nThe two different cheeses plus the chicken bouillon certainly added to the flavor.\nI liked using the crockpot and didn\u2019t mind stirring every 45 minutes. I just set a timer.\nI\u2019ll make these again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-06-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ppenn"},"reviewBody":"<p>So much cheese!  This is more of a cheese dish than a grits dish.  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedElephant"},"reviewBody":"Use a liner when cooking. If you dont the grits do horrible things to your crockpot","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"159386","romance_copy_dek":"These Crock-Pot grits are as low-fuss as it gets. Making grits in the slow cooker takes just minutes of hands-on time, and they'll be ready whenever you are.","enhanced_recipe_title":"Crock-Pot Grits","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2-2\/3 cups water","IngredientText":"2-2\/3 cups water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups uncooked old-fashioned grits","IngredientText":"1-1\/2 cups uncooked old-fashioned grits"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups 2% milk","IngredientText":"1-1\/2 cups 2% milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons butter, cubed","IngredientText":"3 tablespoons butter, cubed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons chicken bouillon granules","IngredientText":"2 teaspoons chicken bouillon granules"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup shredded cheddar cheese","IngredientText":"1 cup shredded cheddar cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup grated Parmesan cheese","IngredientText":"1\/3 cup grated Parmesan cheese"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Crock-Pot-Grits_EXPS_TOHD24_159386_KristinaVanni_4.jpg","RecipeId":159386,"AttachmentSourceId":null,"AttachmentSource":"Kristina Vanni for Taste Recipes","PhotoCredit":"Crock-Pot Grits Recipe photo by Kristina Vanni for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Crock-Pot-Grits_EXPS_TOHD24_159386_KristinaVanni_4.jpg","ContributorId":null,"Firstname":"Tacy","Lastname":"Fleury","City":"Clinton","StateDescription":"South Carolina","IsCommunityCook":false,"TimeCallout":"Prep: 10 min. 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I knew this slow-cooker grits recipe was a winner when my mother-in-law overheard someone at a church potluck say that it just wasn't right that a Midwesterner could make such good grits! \u2014Tacy Fleury, Clinton, South Carolina","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Combine first 6 ingredients in a greased 3-qt. slow cooker. Cook, covered, on low until liquid is absorbed and grits are tender, 2-1\/2-3 hours, stirring every 45 minutes. Stir in cheeses until melted. 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