I’m betting that by now most people know that whole grains are better for you than refined flours, that old-fashioned oats, either steel-cut or rolled, are much better for you than quick-cook oats. When it comes to oats, even old-fashioned rolled oats are easy and quick to cook, so they are a natural choice. What about grits? Do you remember that great scene from My Cousin Vinny, when everyone swore that no self-respecting Southern cook would use instant grits? I’m afraid that’s just not true anymore. Old-fashioned grits can be a hassle. You have to stand and stir the grits for half an hour, and even then you may get some sticking. Here’s a quick solution for winter mornings: use your slow cooker! If you get up ahead of folks in your household, just put in your grits and water and/or milk, stir, and set your slow cooker on high for about an hour and a half.
For coarse grits, use the following ratio for two servings:
1/3 cup grits, dry
1 1/3 cups water/milk
salt to taste
This means that for four generous servings you should use 2/3 cup dry grits and about 2 2/3 cups water/milk.
Six servings takes you to 1 cup grits and 4 cups water/milk.
You’ll get a delightful creamy texture. If you don’t get up ahead of the big eaters in your family, put the grits and water in the slow cooker the night before, but don’t turn it on. Leave them to soak overnight. In the morning, turn the cooker on high first thing, and you should have great grits by the time the rest of breakfast is ready.
Of course, this same recipe works for polenta!
Grits can vary quite a bit in terms of grit size and cooking times. This procedure works for coarse grits and polenta. Finely ground products will take less time. For really creamy grits, stir in a little more milk in the last half hour of cooking.
You may also want to see this quicker, slightly less creamy but still delicious easy method:
Copyright Ozarkhomesteader 2009