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.
Dec 19, 2013
Bootsy79 Member since: December 19, 2013
This was so easy and a big hot at the office breakfast potluck. Everyone wanted to recipe.
Nov 16, 2013
eating my words
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.
Dec 3, 2010
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!
Jan 27, 2010
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.
Sep 6, 2009
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!