Day 134.
I am not from the south, which means I am not very familiar with grits. I did watch a southern cooking show on the Food Network that discussed grit cooking methods, and I love "My Cousin Vinny"---so I know that any self-respecting Southerner stays away from instant grits.
But that's pretty much where my knowledge ends.
So I turned to the experts: the blogosphere. I ran a google blog search for crockpot grits and found The Kitchen Madonna. She has a recipe for overnight crockpot grits.
And it's perfect.
The Ingredients.
--1 cup grits
--5 cups of water
--1/4 cup butter
--1/2 t kosher salt
The Directions.
I used my mom's 4qt round crockpot for this recipe. I haven't given it back since Easter. sorry, mom!
Combine all of the ingredients. I didn't spray the stoneware, or bother to melt the butter. I just threw it all in (butter floats!).
Cook on low for 6-8 hours.
This cooked for exactly 7.
Stir well and top with desired fixens'. The kids and I used a bit of shredded cheese the way that The Kitchen Madonna recommended. My mom likes to stir in preserves.
The Verdict.
Wow. I like grits! They weren't slimy the way I imagined them to be, and the texture was really nice in my mouth. The big kid wasn't terribly impressed, but the little one ate almost a whole bowl. I loved how easy they were to prepare, and that they are naturally gluten-free.
I have quite a bit of the package left over, and grits are now going to make it into the regular breakfast rotation.
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