Comments on: New Favorite Breakfast

By: snbjork

snbjork — Tue, 17 Feb 2009 18:04:00 +0000

Oh my does this sound yummy! I LOVE grits and I’ve never tried them in the crockpot before. I can’t even imagine someone never having tried grits. They don’t know what they’re missing! =)

By: J.Beadles

J.Beadles — Mon, 18 Aug 2008 19:38:00 +0000

Oh I like this idea!! I remember my ex mother-in-law would fix whole grains in her crock pot overnight, but she only had it on low about 4 hours – so she’d put it on a timer to prevent it from being burned. I just haven’t wanted to mess with it but I like your idea better. I have a big crockpot (wide oval type) so I could easily do this.

As for the strata – I’m not up to speed – isn’t that a “flatter” egg dish, like a flat oven-baked (usually) omelet that sorta puffs up?? Maybe like a pie plate in the crock pot, would that work to cook the strata in the crockpot?

I’d really like to do something like that which won’t overcook the eggs, so as to have a hot egg breakfast but not have to use the aluminum non-stick pans. I’m trying to get away from using aluminum pans.

Thanks for the ideas!

By: Lynn

Lynn — Thu, 07 Aug 2008 16:38:00 +0000

Donna, I have done grits/polenta in a loaf and sliced and fried it. It was good this way with sausage and cheese mixed in. I will have to try some of the suggestions you made. I have thought about doing a strata in the crockpot with the water bath type trick but I need to find a bigger dish. I think the dish I use for grits would be too small. I am glad to know it works though. Thanks for sharing.

By: Donna-Michele

Donna-Michele — Thu, 07 Aug 2008 16:13:00 +0000

De-Lurking to comment.

Sounds great... thanks.

I'm from Maryland, but lived in Charleston, SC for a few yrs. Growing up we ate grits as breakfast cereal, with sugar, butter and milk. In the south I learned about savory grits, with any/ several cheeses in it.

BUT THEN>>>> I learned to make extra, refrigerate overnight, slice and sauté in butter, and/or olive oil. Ohhhh Myyyyy... it reminds me of something my Gramma used to make called 'fried mush', made with white corn or hominy.

It can be made with cheese or plain grits. Plain we serve for breakfast with syrup like pancakes.

BUT... our favorite way to eat 'grit cakes' is with sautéed onions/ (red or yellow) bell peppers topped with boiled shrimp (and sometimes sliced sausages) for dinner. This can also be made with regular cheese grits. Either way it's wonderful, if not very healthy.

For a shortcut, use polenta. Just don’t get the sun dried tomatoes for the shrimp recipe. It was too weird.

Also, the crock pot on low with water in it makes great breakfast strata...eggs, veggies, sausage, bread and cheese, or what you like (made like bread pudding).

This can also be done ahead and frozen or overnight in the fridge and baked the next morning at 350 till done in the middle. I do individual ones to speed the cooking.

Sorry to go long.

By: Sandra

Sandra — Thu, 07 Aug 2008 15:59:00 +0000

I’m not a grits fan but my husband loves it, I’ll have to try this one

By: Michelle

Michelle — Thu, 07 Aug 2008 15:07:00 +0000

I’ve never had grits,must try this.have a great day.

By: Renee

Renee — Thu, 07 Aug 2008 14:02:00 +0000

I’ll have to try this. We’re now living in the south and one thing I haven’t ever tried is grits. Thanks for sharing.

Renee’
http://rmboys2.wordpress.com/

By: mjpuzzlemom

mjpuzzlemom — Thu, 07 Aug 2008 13:38:00 +0000

This looks interesting. Thanks for sharing.

MJ

By: Donna

Donna — Tue, 10 Jun 2008 07:10:00 +0000

Thanks for the idea! I’ve been wanting to try some crockpot ‘breakfast’ stuff but was afraid to…..and we love grits!

By: Teresa

Teresa — Mon, 26 May 2008 01:10:00 +0000

I’ll have to try this with oatmeal. I had the same problem you did with the burned up mess! I was SO disappointed!

I agree with your husband about the yellow stone ground grits…much better that quick! I didn’t grow up eating grits in Ohio either, but have learned to enjoy them here in the south!