Slow Cooker Grits

Love stone-ground grits, but don't want to cook them on the stovetop? Try making these easy, vegan-friendly slow cooker grits!

📝 Ingredients

• 1 cup stone-ground grits (I use Trader Joe's Stone Ground Grits) (Do not use Instant Grits)
• 2 1/2 cups milk or non-dairy milk, divided
• 2 cups water
• 2 tablespoons butter or vegan butter, plus more to serve
• 1 teaspoon sea salt (or more to taste)
• black pepper to taste
• 2 ounces shredded cheese (such as cheddar, Parmesan, gouda or vegan cheese), optional

👨‍🍳 Instructions

1. 1Spray or brush oil into slow cooker basin. (Don't skip this step!)Add grits, 2 cups milk, water, butter, and salt.
2. 2Cook on low 6-8 hours.How thick the grits are after cooking will depend on a few things, such as the fat content of your milk and the specific type of grits used.If your grits are not thick after 8 hours, stir and let them cook a few more minutes on high until thickened.
3. 3Add the remaining 1/4 cup milk, and stir in the cheese (if using). Add additional salt and pepper to taste. Serve hot.Leftovers: These grits are best served right away, but leftovers can be stored in the fridge and served within 2-3 days. Note that the grits will thicken substantially when chilled. When reheating, stir in extra milk, cream, or yogurt to rehydrate the grits.