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. 

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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.

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. 

The post Overnight Creamy Crock-Pot Grits appeared first on For the Love of Food.

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Homestyle Grits and Veal Grillades

Makes 8 servings

Ingredients

• 3-4 lb Cedar Springs Veal Roast
• 1 cup flour seasoned with salt and pepper
• 6 tbsp unsalted butter {or substitute olive oil}
• 1 Vidalia onion diced
• 5 cloves garlic pressed
• 1 red bell pepper seeded and diced
• 2 celery stalks diced
• 4 cups beef stock
• 14 oz can crushed tomatoes
• 14 oz can tomato sauce
• salt and pepper to taste
• 4 cups stone ground grits cooked

Instructions

• Place the roast in a large bowl or pot {I used my Crock-Pot}.
• Add the seasoned flour on top of the roast and toss to coat evenly.
• Add two tbsp of butter to a large stockpot or double boiler over medium heat.
• Cook butter for a minute until lightly brown, swirling to coat the bottom of the pot.
• Add the floured roast and sear, turning, until all sides are browned, about 10 minutes. Add another 1-2 tbsp of butter if needed.
• Remove the roast from the pan and add 2 more tbsp of butter to the pot.
• Stir up any bits from the bottom of the pot.
• Add the onions, peppers, celery, and garlic. Season with salt and pepper.
• Stir and cook until softened, about 10 minutes.
• Add the beef stock and bring to a boil.
• Add the veal roast back to the pot and then stir in crushed tomatoes and tomato sauce.
• Season with salt and pepper.
• Bring to a boil again then reduce to a simmer.
• Cook for at least 1 hour, until the sauce is thick and the veal is cooked through and tender.
• To plate: add the sauce from the pot to the center of the plate then top with a hearty serving of grits. Finally, top with slice veal.

Notes

*The veal can also be prepared up to 3 days in advance then added to the sauce.

The tender and juicy veal roast made this dish over the top
delicious and my family is still raving about it!

This review was made possible by Mountain States Rosen/ Cedar Springs Veal .  

The post Homestyle Grits and Veal Grillades appeared first on For the Love of Food.

Why go wild for Wild Blueberries?

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Wild Blueberry Buttery Grits

Makes 4 servings

Ingredients

• 4 cups water
• 1 cup grits
• 1 tsp salt
• 4 tbsp butter melted
• 2 cups frozen wild blueberries thawed
• 1 tbsp sugar

Instructions

• Prepare grits by bringing 4 cups of water to boil over medium heat in a large saucepan.
• Meanwhile, add 2 cups of thawed frozen blueberries and 1 tbsp of sugar to a saucepan over medium-low heat. Bring to a simmer.
• Add 4 tbsp butter and stir until melted. Keep warm over low heat until ready to serve.
• Whisk in 1 cup of yellow grits (I use creamy home-style grits from my local farmer's market) and 1 tsp of salt to the boiling water.
• Stir for 3-4 minutes until thickened then remove from heat. Or you can keep warm on low heat until ready to serve.
• Serve grits hot in a bowl with a couple hearty spoonfuls of blueberry butter on top.

 Or keep warm on low until ready to serve. 

 

The post Wild Blueberry Buttery Grits appeared first on For the Love of Food.