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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 16 |
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I adapted this recipe from a co-worker's recipe. During the holidays, my office bldg. hosts an event know as Grazing Day . Everyone brings in their favorite dish/recipe to share with the co-workers. Melinda was known in the company for having the best grits, so when she moved out of our bldg., we all asked who is going to make the grits. Being born and raised in MA, I never had grits until I moved to SC. I always thought they were gross until I tried Melinda's. I said I would attempt to make them, but I wasn't making any promises. My co-workers loved them, they thought they were even better than Melinda's....that's quite an complement. They are normally consumed within 15 minutes of putting them out.....I told them that they would have to buy me another crockpot if they want more! LOL Ingredients:
3 cups quick-cooking grits |
32 ounces chicken broth, - 2 boxes (lower sodium) |
2 teaspoons chicken bouillon granules (wyler's) |
2 cups water |
4 cups sharp cheddar cheese (i usually buy the shredded variety) |
16 ounces mild sausage (1 roll) |
1 teaspoon cayenne pepper (to taste) |
Directions:
1. 10 pm - Brown the sausage and add the Cayenne Pepper to taste. I told like mine too spicy, so I sprinkle once around the pan. After sausage is browned, drain fat and put the sausage in frig until the morning. In the meantime, pour the two boxes of broth and 2 cups of water into crockpot (I always use a crockpot liner), immediately followed by two tsp of Wyler's Chicken Boullion granuales. Stir. Then add the 3 cups of grits. Stir again. Cover and cook on low overnight. 6 am, stir the grits - it will be thick at this point and some will stick to bottom of crockpot. Stir to break up any lumps, add sausage and cheese, stir again. Keep on low until you leave the house. It takes me 30 mins to get to work, but they are still pipping hot when I get there.
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