Best No Fuss Grits Recipes

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CROCK POT GRITS



Crock Pot Grits image

Creamy Crock Pot Grits in a Slow Cooker is a simple set it and forget it recipe with classic grits taste. Just add butter cheese (and if you want some shrimp!) for a filling and savory Southern breakfast. Make crock pot grits in just 4 hours OR prep for overnight for an instant morning breakfast.

Provided by Trisha Haas - Salty Side Dish

Categories     Breakfast

Time 8h5m

Number Of Ingredients 4

2 cups dry Regular Grits or Stone-Ground Grits (not instant grits)
1 stick of melted butter (which is equal to half a cup)
6 cups of water
salt - I start with a half a tablespoon to the mixture and add more salt prior to serving to taste

Steps:

  • Crock Pot Grits
  • Cook in just four hours : Add stone ground grits, salt, melted butter and water into a crock pot.
  • Place lid on top of crock pot and set to slow cook for 4 hours on HIGH, stirring occasionally.
  • Southern Overnight Grits
  • Cook grits Overnight 8 hours: Add all ingredients in slow cooker on LOW for 8 hours and slow cooker grits will be ready in morning! If you go to bed at 10 pm, they will be ready at 6 am.
  • Add extras to grits like more salt, extra butter, and cheese to taste prior to serving.

Nutrition Facts : ServingSize 1 g, Calories 139 kcal, Carbohydrate 8 g, Protein 1 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 965 mg, UnsaturatedFat 4 g

CREAMY GRITS (RICE COOKER)



Creamy Grits (Rice Cooker) image

I first tasted grits as an adult and was underwhelmed. But I really started to enjoy them with added ingredients, so I started thinking of how to improve them for breakfast. I realized that I had also disliked oatmeal made with water, so taking a cue from my mother, I prepared them with milk. I really liked the results, but not the cooking of them. So I threw everything into the rice cooker - yummy grits with no fuss. This recipe can be doubled readily.

Provided by duonyte

Categories     Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 4

1/2 cup stone-ground grits
1 1/2 cups milk
1/4 teaspoon salt
1 tablespoon butter

Steps:

  • Put all ingredients into rice cooker bowl and stir to combine. Set to porridge cycle.
  • About 10 minutes into the cycle, stir. (I often don't get around to this, and they turn out fine),.
  • I serve with a pat of butter and a spoonful of cherry or other preserves.

GRITS AND SHRIMP



Grits and Shrimp image

This recipe, adapted from the chefs David Chang and Joaquin Baca of Momofuku Noodle Bar, came to The Times in 2006. Here, the yolk from soft egg bleeds into a bed of grits. A bit of chopped bacon adds smokiness, while the chopped scallion lends brightness. You'll want to use good quality grits here over cornmeal or polenta, as both Mr. Chang and Mr. Baca suggest. The result is luxurious and creamy, without any cream.

Provided by Mark Bittman

Categories     brunch, quick, main course

Time 30m

Yield 2 main course servings or 4 starters

Number Of Ingredients 9

2 cups chicken or pork stock
1 cup stone-ground grits
1 tablespoon soy sauce
Salt and freshly ground black pepper
1/2 cup chopped bacon
4 tablespoons butter
12 medium-to-large shrimp, peeled
2 poached (or warm-bath-cooked) eggs
1/4 cup chopped scallion

Steps:

  • Heat stock in saucepan over medium heat. Whisk in grits, beating out lumps. Add soy sauce and salt and pepper and simmer, whisking frequently, until grits lose their raw taste, about 15 minutes.
  • Meanwhile, cook bacon in skillet until crisp; remove to paper towels. Add half the butter to the skillet and, when foam subsides, put in shrimp, sprinkle with salt and pepper and cook, turning once or twice, until pink, about 5 minutes.
  • When grits are done, stir in remaining butter and the bacon. Serve them with shrimp and eggs. Scatter scallions over all.

Nutrition Facts : @context http, Calories 740, UnsaturatedFat 17 grams, Carbohydrate 68 grams, Fat 40 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 20 grams, Sodium 1373 milligrams, Sugar 3 grams, TransFat 1 gram

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