Luckily, you don’t have to get up before the rooster crows like Grandmother used to do to make creamy, old-fashioned stoneground grits for your traditional holiday breakfast.
‘Twas the night before…
Byrd Mill’s Old Tyme White or Yellow Grits cook perfectly in the slow cooker overnight. Simply prepare and cook on low while you sleep. When you wake up, just add fresh cream, butter and grated cheese. Mix well with a wooden spoon. And you’ll have the smooth, buttery and rich flavor you remember. It’s easy. Try our authentic stoneground southern style grits as part of your Christmas morning this year.
Holiday Breakfast Grits in the Crockpot
1 package of Byrd Mill Old Tyme Grits
4 cups water
1 teaspoons salt
1 cup cream (as needed for desired consistency)
2-3 tablespoons butter (plus more for serving)
1 cup grated cheddar cheese (plus more for serving)
Spray non-stick cooking spray on the crockpot. Then add grits, water and salt. Cook on low setting for 7 hours or overnight. In the morning, remove lid and simply add cream, butter, and grated cheese. Stir and blend all ingredients well. Serve in individual bowls with extra butter and grated cheese.
*Double the recipe and fry up any leftovers later!