Has anyone made creamy stone-ground grits in a crockpot? I just achieved

M

marilynfl

Moderator
the perfect consistency for steel-cut oatmeal in a small 1.5 QT crock by cooking covered at HIGH for 1 hour, stirring, cooking at HIGH for 1 hour more, stirring, SHUT OFF, re-cover and let it sit overnight. (I started this at 7:00 PM and went to bed a little after 9:00 PM.)

(Yes, this is exactly how boring my life is.)

Next morning it was the PERFECT consistency for me; creamy and still warm.

4 Cups warm almond milk (I use sweetened vanilla flavor)

3/4 C steel-cut oats, sauteed in 2 tsp butter for 5 minutes

1/4 tsp salt

Larry brought home stone-ground grits from Charleston and I was hoping to achieve the same consistency, but don't want to waste my precious Hominy Grill Grits. Online recipes and a "shrimp and grits" book from the library range from 3 cups to 6 cups of liquid for the same amount of grits.

That's way too much of a variance to waste on test runs. Several comments on online recipes say the crockpot grits end up soupy or with a thick crust around the edges. I'm trying to avoid both of those.

 
Marilyn, . . .

I think you may be risking some food poisoning, like bad stuff, really bad stuff (botulism--which can kill you). You are cooking something then leaving it at warm room temp for several hours.

Now, you could take the temp of it upon rising in the morning and if it were over 135º, you would be good but anything lower I would not trust

Recommended: after cooking, scoop into a heat proof bowl or dish and store in the fridge, and re-heat with a little water to the consistency/heat that you like.

Sorry, but concerned I am and a worry wart too. . . I only mention this because it reminded me of a case of botulism I once read about: gotten when potatoes were baked, left in the oven till the next morning and then eaten.

 
oh geez...thanks, Mistral! Since it was almond milk and oats, I didn't think there was anything

that could go bad.

I did reheat the majority of the crock contents, but those first few spoonfuls were straight out of the pot.

 
I use that same size crockpot for overnight oats as well. cook on high for 1 hour, turn to warm for

overnight, then on high in the morning for another hour(while getting ready for the day). gets plenty hot and still creamy good. I use mostly water though.

 
Those grits are a lot different from steel cut and no nee

need to cook in a crockpot. the ratio for regular grits is 4 parts liquid to 1 part grits. For extra goodness use some milk for your Hominy Grill purchase, even up to half. Bring to a simmer and cook until thick as you like. You can continue to leave them on the burner, and just add more water to thin them as they get too thick.
When we have grits for breakfast we serve it with cheese and/or red eye gravy if having country ham.
Stone ground will have a nice texture to them which is missing in regular "Quaker" or Jim Dandy brands.
IF your supermarket has a brand called "Lakeside" by any chance it is VERY good, and may even be the Hominy Grill's source!!
For shrimp and grits, make the grits as suggested, add a lot of good cheddar. Grill or sauté some shrimp to add at the serving time. Garnish with crisp fried bacon and scallions. Doesn't get any easier than that!! ;o)

 
You must log in or register to reply here.
Back
Top