Slow-Cooker Cheesy Grits

Why This Recipe Works

A staple of the Southern table, grits can be a substantial start to the day, or a good addition to the dinner plate. Often grits cook up bland and watery or too thick and gluey. The slow cooker proved to be the perfect vehicle for cooking up consistently creamy and flavorful grits without a need to monitor the pot. The low, gradual heat of the slow cooker gently cooked the grits, keeping them lump-free and creamy. In the search for the best recipe, we began by looking at the variety of grits available and found two forms: instant grits and old-fashioned. Instant grits were too gummy in texture and tasted overprocessed. We found that old-fashioned grits worked best in the slow cooker. The old-fashioned grits were velvety, but at the same time they retained a slightly coarse texture. We kept the recipe simple by whisking together water, milk, grits, and salt in the slow cooker and cooking until the grits were tender, without any need to stir. To create big flavor after cooking, we finished the dish by stirring in sharp cheddar for deep cheesy flavor, butter for richness, and scallions and a splash of hot sauce for a savory boost. The grits will retain a little bite once fully cooked.