I figured there was no way this would turn out like regular stove top grits since the trick to making good grits is the stirring. Well, color me impressed because the texture was almost perfect. I say almost because I grew up in the south and I know grits - but this would probably fool a lot of southerners even. I added a little sauteed garlic but otherwise followed the recipe exactly.
Guest Foodie January 19, 2008 REVIEW:
Thank you! This will really help my homeschooling family have a yummy warm breakfast that is very quick! Rather than buttering the crockpot, I used a crockpot liner.
I also add the cheese to each serving individually, as we have a child with a dairy allergy. Thank you!
Shannon November 8, 2007 REVIEW:
Great recipe & I love that you can change the servings...
I did add a teaspoon of salt to the water & grist as it cooked.
I also suggest that you add the cheese right before serving (and I put a little more than the recipe called for) and stir to melt.
Super for any meal...great as a side dish on a cool night!
In Italian, orzo means "barley". It's a small, rice shaped pasta typically made from semolina. It is commonly found in soups or salads but it's grown in popularity and uses over the last few years so you often see it used more like rice such as in risotto or pilafs.