Great recipe. I only used half the cheddar, and it was fabulous. Only thing is, 4hrs on HIGH will burn. I did two hours on LOW and it was perfect.
Member since: Dec 19, 2013
Bootsy79 December 19, 2013 REVIEW:
This was so easy and a big hot at the office breakfast potluck. Everyone wanted to recipe.
eating my words November 16, 2013 REVIEW:
I grew up in the south where we know how to cook grits. My SIL (a Yankee) made this and I mocked her because this is NOT how you cook grits. Well, I know I'll probably lose my Southern membership for saying this, but it was really good! I don't know how it gets so creamy because the secret to grits is in the stirring and you barely stir this. Since my SIL bet me that I would like this I agreed to write the review from a true Southerner's perspective.
Puppybreathgirl December 3, 2010 REVIEW:
These are the best grits ever! They have become my regular side dish to provide at functions. They do cook faster than stated,so low for 2 hours is great, if you need to leave them on longer, you will have to add more broth or 1/2 and 1/2....but oh so worth it. I use mostly the fat free 1/2 and 1/2 and it' still awesome!
Guest Foodie January 27, 2010 REVIEW:
I only used 2/3 of the cheddar cheese and only had to cook in the crockpot for about 2 hours on low. The high setting was too high. I had to add quite a bit of water to keep it from getting too thick. They were delicious and a big hit at the office potluck. I got way more than 6 servings. There's no way one person could eat 1/6 of the amount made since this is so rich. I would say the serving size for 6 is enough for at least 10-12.
waltcon September 6, 2009 COMMENT: These grits are fantastic! I don't even like grits but these are so creamy and smooth, they're almost like mashed potatoes. You must try them!