Overnight Creamy Crock-Pot Grits

This Southern breakfast favorite is perfect for holiday celebrations and potlucks. Made in the Crock-Pot and cooked overnight, these creamy, buttery grits feed a crowd with just a few ingredients. 

Print Recipe

Overnight Creamy Crock-Pot Grits

Makes 10-12 servings

Ingredients

• Ingredients:
• 2 cups stoneground old-fashioned grits not instant
• 7 cups water
• 1 tbsp salt
• ½ cup unsalted butter cubed
• ½ cup heavy cream

Instructions

• Directions:
• Add grits, water, and salt to a large slowcooker.
• Stir well then add the lid.
• Cook for 7 hours on low. Stir once or twice if possible so it doesn't stick to the sides.
• After 7 hours, remove the lid and add the heavy cream and butter. Stir until completely melted and creamy.
• Ladle into bowls and serve warm.

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For The Love of Food Blog

It is important to use “old fashioned” or stone ground grits for this recipe.

Do not use quick grits which is finer ground and cook much faster. 

All you need to start these grits in the slowcooker are 2 cups of stone ground grits, salt, and water.

Do not use milk- we will add cream later.

Add grits, water, and salt to a large slowcooker.

Stir well then add the lid.

Cook for 7 hours on low. Stir once or twice if possible so it doesn’t stick to the sides.

After 7 hours, remove the lid and add the heavy cream and stir.

Now slice up a stick of unsalted butter. 

Add the butter to the creamy cooked grits. 

Stir until completely melted.

Now you have a big crock full of the creamiest buttery grits you have ever had!

 Ladle into bowls and serve warm.

Makes plenty of servings, around 10-12 bowls.