Many Southerners claim that grits can bring about world peace as the oldest newspaper in the south once declared “An inexpensive, simple, and thoroughly digestible food, grits should be made popular throughout the world. Given enough of it, the inhabitants of planet Earth would have nothing to fight about. A man full of grits is a man of peace.”
Generations of busy moms have used this and other family recipes to fill bellies and promote peaceful family breakfasts all over the south. From Texas to Virginia, grits are the perfect comfort food, both filling and creamy. Traditional grits are stone ground and at Byrd Mill we use time-honored methods to ensure that our grits satisfy your craving for authentic, old-fashioned flavor and texture. Try this friendly crock pot recipe to warm up breakfast in your home.
Crock Pot Grits
6 cups half-n-half or whipping cream
2 cups chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 cups Byrd Mill Old Tyme White Grits or Old Tyme Yellow Grits
1 package (8 oz. size) cream cheese
1 package (12 oz. size) grated sharp cheddar cheese
1/2 stick butter
Bring to a boil the half-n-half, broth, salt/pepper, and garlic powder. Gradually, stir in grits.
Pour into crock pot. Add the cream cheese, cheddar cheese, and butter. Cook on low 6-8 hours, or high for about 4 hours (maybe a little less time or a little more, depending on your crock pot).
Stir occasionally. If you see the grits becoming too thick, add more chicken broth or half-n-half.