Even though spring has arrived, it’s still the season for comfort food, and one of my favorites is a batch of grits or polenta made in the slow cooker. Even though there are differences, their preparation is similar and the same add-ins taste great in either.
Grits are from corn that’s been soaked in lye to remove the hull and soften the kernel (making what’s commonly called hominy), then dried and ground. Any color of corn can be used, but white and yellow are the most common. Grits are generally associated with the American South; they’re one of the few good things I got from my ex-husband. 8)
Polenta is ground from yellow corn (usually) that hasn’t been through the softening process; it’s generally associated with Northern Italian cuisine.
While purists might say you should only cook polenta in water, I’ve used broth, whole milk or buttermilk for part of the liquid, depending on how I’m using the result. In addition to cooking up into a porridge, both cooked grits and polenta can be chilled in a roll or a rectangular dish, then sliced and fried.
You can add nearly anything to grits or polenta, from the popular jalapeño/cheddar combination, to shrimp & bacon, to marinara & pepperoni. I've even heard of folks stirring in butter & sugar, but I’ve never had the nerve to try that — butter & syrup on the fried version is a different matter…
Grits and polenta can be cooked on top of the stove, baked in a casserole dish, or (my favorite method) made in a slow cooker. I don’t have an instant pot, so if anyone has had good results with that, please chime in below.
For demonstration purposes, I’m going to use polenta topped with feta cheese and a sort of deconstructed tapenade — Kalamata olives, anchovies, capers and sun-dried tomatoes.
Basic slow-cooker polenta or grits
1 cup regular or stone-ground polenta or grits (NOT instant or quick-cooking)
4 to 5 cups liquid (mostly water, but can include broth, milk or buttermilk)
4 tablespoons butter
1-½ teaspoons salt (less if using salted butter)
Extras: around 4 oz shredded cheese, chopped roasted peppers or sun-dried tomatoes, olives, bacon, shrimp, baby spinach, or whatever tickles your fancy
(Optional) About 30 minutes before cooking, put the polenta or grits in a bowl and pour about 4 cups water over. Let sit; then skim the foam & floating bits off the top.
Spray interior of slow cooker with nonstick spray; add water (plus other liquids if using), polenta or grits, butter and salt.
Put on lid and turn on low. Let cook for 5-8 hours on low or 3-4 hours on high, stirring occasionally if possible. If making for breakfast, there’s no need to get up in the middle of the night, just give it a good stir when you wake up. Extras can be added during last hour of cooking, especially cheese that needs to melt.
How do you like your polenta/grits? And what’s for dinner at your place?
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