This slow cooker pot of Southern grits is the dish I reach for whenever I want breakfast to feel like a warm hug. I first made it after a late-night craving for diner-style grits with extra butter, and the crock pot quickly became my secret for the silkiest texture. The low, gentle heat gives stone-ground grits the time they need to bloom and soften, and the result is rich, creamy, and deeply comforting. What makes these grits special is how the butter melts into every grain while the cream added at the end ties everything together with a velvety finish. I have brought this to a Saturday brunch, a weeknight shrimp-and-grits dinner, and even a holiday breakfast bar. Every time, someone asks for a second spoon, then the recipe. They are simple enough for busy mornings and impressive enough to serve guests, especially with cracked pepper and a pat of butter on top.

Ingredients

• Stone-ground grits: Choose stone-ground for the best texture and corn flavor. Brands like Anson Mills or Palmetto Farms cook up creamy with distinct body. Avoid instant grits here; they will not hold up to slow cooking.
• Water: Seven cups might seem generous, but stone-ground grits absorb slowly and need extra hydration for a silky finish in a crock pot. Filtered water helps the flavor shine.
• Kosher salt: A tablespoon seasons the full batch. If using Morton instead of Diamond Crystal, start with 2 teaspoons and adjust at the end, as Morton is denser.
• Black pepper: Freshly ground adds warm, aromatic depth. Coarse grind is ideal so you can taste it in every bite without overpowering.
• Unsalted butter: Sliced so it melts evenly as the grits cook. Unsalted gives you control over seasoning and adds richness without making the dish oily.
• Heavy cream: Stirred in at the end to finish with gloss and velvety body. It rounds out the texture and helps the grits hold heat and moisture.

Instructions

Set up and combine: Add the stone-ground grits, water, kosher salt, and black pepper to a 6-quart slow cooker and stir thoroughly to hydrate every grain. This initial mixing prevents dry pockets that can clump. Level the surface so the liquid covers the grits by at least 1 centimeter for even absorption. Add butter and cook: Scatter the sliced unsalted butter over the top. Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours. Stir every 30 to 60 minutes, scraping along the sides and bottom with a silicone spatula. This redistributes starches and prevents scorching at the edges as the mixture thickens. Finish with cream: When the grits are thick, creamy, and tender with a slight bite, stir well, then pour in the heavy cream. Mix until fully incorporated, cover, and cook for 15 minutes more to warm the cream and smooth out the texture. The grits should be glossy and spoonable, not stiff. Taste and serve: Taste and adjust seasoning with more salt and black pepper if needed. Serve hot with an extra pat of butter on top. If holding on warm, stir occasionally and add a splash of hot water or milk to keep the texture loose and creamy.

Storage Tips

Let leftover grits cool until steam subsides, then transfer to airtight containers. Refrigerate for up to 4 days. For best texture, portion into single-serve containers so reheating is quick and consistent. Reheat on the stove over low heat or in the microwave at 50 percent power, adding a splash of water, milk, or cream and stirring occasionally until creamy again. For longer storage, freeze up to 3 months. Thaw overnight in the refrigerator and rewarm gently with added liquid. Well-stored grits should look glossy and spoonable; if they appear dry or grainy, add more liquid and whisk to restore the texture.

Ingredient Substitutions

If you cannot find stone-ground grits, use regular old-fashioned grits and reduce the cook time slightly, checking for tenderness after 2 to 3 hours on high. For dairy-free, swap the butter for olive oil or vegan butter and finish with canned coconut milk or unsweetened almond milk. Expect a slightly lighter mouthfeel. To make cheese grits, stir in 1 to 2 cups of freshly shredded sharp cheddar at the end with the cream. For extra richness without cream, whisk in 115 grams cream cheese until melted. If using table salt instead of kosher, reduce to 1 1/2 to 2 teaspoons and adjust to taste.

Serving Suggestions

For breakfast, ladle the grits into warm bowls and top with extra butter, cracked pepper, and chopped chives. Add a fried egg and crumbled bacon for a diner-style plate. For dinner, try shrimp and grits with sautéed shrimp, garlic, lemon, and a splash of hot sauce. Cheddar, smoked gouda, or Parmesan transform the base into decadent cheese grits. For a brunch bar, set out bowls of shredded cheese, scallions, diced ham, roasted tomatoes, and hot sauces so everyone can build their own. A sprinkle of paprika or Cajun seasoning makes a colorful finish.

Cultural Background

Grits have deep roots in the American South, originating from Indigenous preparations of ground corn cooked into nourishing porridges. Over time, grits became a staple breakfast, then a canvas for both humble and celebratory meals. Stone-ground grits, milled more coarsely and with the germ intact, keep the corn’s natural flavor and texture, which is why slow cooking suits them so well. From simple buttered bowls to iconic shrimp and grits along the Carolina coast, this dish carries history and hospitality in every serving.

Seasonal Adaptations

In spring, fold in sautéed leeks and peas with a squeeze of lemon for brightness. Summer calls for grilled corn kernels, charred scallions, and a drizzle of chili oil. For fall, stir in roasted butternut squash and a touch of brown butter. Winter suits hearty toppings like braised greens, mushrooms, or stewed tomatoes. During the holidays, make them cheese-forward and finish with a dusting of nutmeg for warmth. The slow cooker base stays the same, so you can adjust toppings and finishers to match the season.

Meal Prep Tips

Cook a full batch on Sunday and portion into microwave-safe containers. Add 1 tablespoon water or milk to each portion before refrigerating. Reheat at 50 percent power in 60 to 90 second intervals, stirring between bursts until smooth. For a quick weekday breakfast, pair reheated grits with pre-cooked sausage rounds or a soft-boiled egg. If making shrimp and grits later, keep the grits plain and season the shrimp separately just before serving. Always whisk in a splash of liquid during reheating to revive the creamy consistency.

There is a special comfort in lifting the lid and finding a pot of grits ready to feed everyone. I hope this becomes your go-to base for cozy breakfasts and easy dinners, and that it brings as many smiles to your table as it has to mine.