Here are two ways to make cheesy grits: overnight in a slow cooker or stovetop. Cooking grits is an art, not a science. Factors such as the coarseness of the grind, the variety and freshness of the corn all affect how much water is required and how long the grits will need to cook until done. After your first time making grits, take note of how much additional water (if any) was added, or if excess water needed to be cooked off, then adjust accordingly next time.
The recipe below makes 6 servings, and may be doubled.
Ingredients
1 cup real corn grits (not instant or quick cooking)
4 cups boiling water (overnight method) or 3 cups water (stovetop method)
4 large cloves garlic, sliced lengthwise in half, then crosswise into thin half moons
1/2 cup nutritional yeast
Lawry’s garlic salt
Black pepper
1 ear fresh corn, shucked
Optional Ingredients
1 Tablespoon real butter, preferably unsalted
1/2 cup shredded cheddar cheese (reduced fat ok)
Overnight Method
In a crock pot, combine grits, garlic and boiling water and stir well. Cover pot and cook on high 2-3 hours, or on low 4-6 hrs., up to 12 hours overnight.
Time to doneness is dependent on the coarseness and freshness of the grits, and the heat setting on the crock pot. For breakfast the next day I like to assemble the dish right before bed, for dinner that evening I usually set the pot in the morning to cook. If cooking more than 4 hours, use the lowest setting on your slow cooker. You really can’t overcook grits this way, but you can dry them out too much and develop a hard crust on the bottom. If you are going to be cooking it for a really long time (10+ hours) then add another 1/2 cup of water to the pot to compensate for evaporation.
In the first hour of cooking, stir the pot often until the grits are of a smooth consistency and all lumps are gone. If possible, check grits after 4 hrs. and add more water if needed, about ½ cup at a time and stir well. Don’t worry if you’re going to bed right after you stir the pot the first time. You can correct any water deficiency in the morning.
If you find in the morning that your grits are too hard and dry, add boiling water 1/4 cup at a time and stir vigorously, breaking up any hardened lumps on the bottom of the pot, until the grits are smooth and creamy. If the grits are too runny, turn the slow cooker heat setting to High and cook uncovered, stirring frequently until excess water has evaporated.
When ready, the grits should be creamy and soft like pudding. Turn off the heat, then stir in the nutritional yeast. With a sharp knife cut the kernels off the corn into the grits and stir well to incorporate. Add garlic salt and pepper to taste.
Stovetop Method
Warning: Bubbling, cooking grits can pop unexpectedly, hurling boiling grits on your unsuspecting hands. A grits burn is worse than anything, sticking like glue on your hand. Ouch.
Bring the water to a boil in a large heavy bottomed pot with a fitted lid. When water comes to a rolling boil, sprinkle in the grits and stir well. Reduce heat to low then stir in garlic.
Cook the grits on low, stirring often to break up clumps and prevent the bottom from burning. Once the grits begin to thicken, it will start to pop. Put the lid on the pot and put on oven mitts. Open the lid every minute or so to stir the pot, careful to avoid popping grits.
The grits should have a smooth runny consistency in the beginning, ending in a smooth cream. If necessary, add water intermittently, 1/2 cup at a time, until grits are fully cooked. If your spoon can stick straight up, then the grits are too thick, and will harden into a gelatinous blob on the plate. Add a little more water and stir well. Do not be afraid of adding too much water. You can always cook it off.
The only way to really know when the grits is perfectly cooked is to taste it. When the grits are done, they will be creamy and soft, like pudding, with no gritty feel. Taste often during cooking, adding more water as necessary.
Once grits are done, turn off the heat, then stir in the nutritional yeast. With a sharp knife cut the kernels off the corn into the grits and stir well to incorporate. Add garlic salt and pepper to taste.
Optional Add-Ons, Non-Vegan
If you want to amp up the flavor even more, stir in 1 tablespoon of real butter and sprinkle surface with shredded cheddar cheese. I find that low-fat cheddar cheese made with skim milk works just fine and is just as pretty. No one will miss the extra fat. Watch the salt level if using salted butter and reduce the garlic salt accordingly.
