Casserole Slow Cooker Recipe: Mexican Grits

casserole-slow-cooker-recipe-mexican-grits Credit: CC BY-SA 2.5/KateHopkins/Flickr

Nothing can replace the creamy, gooey goodness of grits, but the time it takes for corn granules to transform into one of America's favorite foods can boggle the mind. That's why the slow cooker or Crock-Pot pairs perfectly with this delicious casserole recipe. Simply prepare the ingredients and let the slow cooker do all the hard work. {"content_type":"recipe","recipe":{"entries":[{"directions":"

1. Heat the slower cooker on high to pre-warm the inside. Let it get very hot before adding ingredients because this helps the grits begin cooking more quickly once they are sealed inside the pot.

2. Pour in the grits, the water, the butter and salt and stir together. If there are pieces of corn husk floating on the top of the water, skim these off and throw them away. Be careful not to use instant grits, which have been pre-cooked and then dehydrated. Stone-ground grits require a long cooking time but the resulting flavor is worth it.

3. Change the temperature setting to low.

4.Cook for about eight hours, until the liquid has been absorbed and the grits and tender.

5. Stir in the shredded cheese and mix until it has melted into the grits. Sharp cheddar is a common favorite, but you can add many other melty cheeses such as mozzarella, Monterrey jack, jalapeno cheese, manchego or a tasty smoked provolone.

6. Spoon about a cup of prepared grits into serving bowls. Top with a generous helping of baked beans, tomatoes and green onions. These classic ingredients create an unforgettable flavor profile, particularly when paired with creamy, buttery grits.

For an extra boost, add a fried egg to the top of the grits. This is a perfect high-protein addition to breakfast grits, though Mexican Grits, with or without the egg, are great at any time of the day. Provide ketchup, hot sauce and cream for diners to add.

  • 1 cup stone-ground corn grits
  • 4 cups water
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1 1/2 cups shredded, sharp cheddar cheese
  • 1 28-ounce can of hot baked beans
  • Warm, diced tomatoes
  • Chopped green onions