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Grits. If I had to choose only one food to keep on a deserted island, it’d be grits. Ok, I’d need a few extra things to make them, but that’s it. Top of my list? Buttermilk grits made in my slow cooker. Just like Gilligan’s Island, my deserted island would have electricity. Not only for my slow cooker but keeping my buttermilk, cheese and butter refrigerated. Then I could sit on the beach and enjoy this crazy good, crazy creamy dish. It has that nice buttermilk tang to it, for sure. It’s different than your usual grits, and oh so good.
Make sure you lightly grease your slow cooker before adding everything to make these buttermilk grits. Although the fat in the buttermilk and the butter should keep it from sticking, better safe than sorry.
You cannot find an easier cold-weather side dish than these grits. The perfect go-along for a roast.
Also try my pimento cheese grits.
Slow Cooker Buttermilk Grits
Equipment
Ingredients
- 2 cups buttermilk
- 1 cup water
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup grits or polenta
- ½ cup Swiss cheese shredded, or use Mozzarella
Instructions
- Place buttermilk, water, salt and pepper into your lightly greased slow cooker set to high.
- Slowly whisk in the grits.
- Cover and cook 2-3 hours or until the grits are the desired tenderness.
- Stir in the cheese, turn off heat, and let melt. Stir again before serving.
Nutrition
Nutritional values are approximate.
