Recipe Station

The very first thing that you need to know is that choosing the right grits is vital. Not just any grits will do.

For this particular cooking method, you will want to get Stone-ground grits.

Stonegrits take 60 to 90 minutes to cook on the stovetop, but their toothsome quality is only improved by the long simmer in a slow cooker without ever running the risk of becoming gluey. Instant or quick-cooking grits will turn to paste if cooked for too long.

Rinsing Grits and Removing Their Chaff

Grits are an agricultural product much like dried beans and rice. Even though they are processed for sale, some reside such as dust, dirt, or chaff may end up in a bag of grits. The chaff is simply part of the protective coating from the corn that, while harmless to eat, imparts a weird mouthfeel if left behind.

Rinsing stone-ground grits is highly recommended. You'll also notice instructions for removing the chaff below — this is little more than a quick soak that gives the chaff time to float to the top.

Serving the grits straight up in a bowl for breakfast or use them as a base for fried eggs, meatballs or pasta sauce, or roasted vegetables. Either way, you serve it this is a sure fire way to make grits.