Perfect Rice Cooker Grits

If you ask me, making grits in a rice cooker is one of those “why didn’t I think of this before?” moments.

This Southern breakfast staple becomes totally hands-off when you let your rice cooker do the work. The grits come out smooth and creamy, without all the stirring and babysitting that stovetop cooking requires.

I’ve found that using the rice cooker means I can get the kids ready for school while breakfast practically makes itself. Just add your grits, water, and a pinch of salt, then press start.

It’s a no-fuss way to enjoy a comforting bowl of grits, perfect for busy mornings when you want something warm and filling.

What Kind of Cornmeal Should I Use?

For authentic, creamy grits, you’ll want to use coarse-ground white or yellow cornmeal – specifically labeled as “grits” or “polenta” at the store. Quick-cooking or instant grits won’t give you the same rich, hearty texture that traditional stone-ground cornmeal provides. White cornmeal tends to have a slightly milder, more delicate corn flavor, while yellow cornmeal offers a stronger, more pronounced taste. Just be sure to avoid fine-ground cornmeal (also called corn flour), as it will give you a much different consistency than classic grits. If you can find stone-ground grits at your local store or farmers market, they’re worth trying for their extra flavor and authentic texture.

Options for Substitutions

Let’s talk about what you can swap in this simple grits recipe:

• Coarse cornmeal: This is the key ingredient that can’t really be substituted if you want true grits. However, you can use regular grits or polenta – just avoid instant grits as they won’t give you the same creamy texture. Note that cooking times might vary slightly depending on the grind size.
• Butter: You can swap the butter with olive oil, coconut oil, or even vegan butter alternatives. For a richer taste, try using ghee or bacon fat.
• Honey: The honey adds a subtle sweetness, but you can use maple syrup, agave nectar, or even skip it altogether if you prefer savory grits. Brown sugar works too – just start with 1/2 teaspoon and adjust to taste.
• Water: For creamier grits, you can replace some or all of the water with milk, half-and-half, or even chicken broth for a savory version. Just keep the liquid-to-grits ratio the same.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking grits in a rice cooker is getting the liquid-to-cornmeal ratio wrong – using too little liquid will leave you with hard, undercooked grits, while too much creates a soupy mess, so stick precisely to the 2:1 water-to-grits ratio. A common error is lifting the rice cooker lid too frequently during cooking, which releases necessary steam and extends cooking time – resist the urge to peek and let the grits cook undisturbed until the cycle completes. To avoid lumpy grits, make sure to whisk the cornmeal into the water gradually while the water is still cool, before starting the rice cooker. For extra creamy results, try stirring the butter in at the very end of cooking while the grits are still hot, and let them rest for 5 minutes before serving to achieve the perfect consistency.

What to Serve With Grits?

These creamy rice cooker grits make a fantastic base for so many Southern-style breakfast and dinner combinations! For breakfast, try topping them with crispy bacon, a fried egg, and a sprinkle of cheddar cheese – this is my go-to weekend morning meal. At dinner time, these grits are perfect under saucy shrimp, slow-cooked pulled pork, or blackened fish. You can also keep things simple by stirring in some extra butter and cheese, then serving them alongside your favorite breakfast sausage or country ham.

Storage Instructions

Keep Fresh: Once your grits have cooled down, put them in an airtight container and pop them in the fridge. They’ll stay good for about 4-5 days. The grits might thicken up a bit in the fridge, but don’t worry – that’s totally normal!

Make Ahead: You can definitely cook these grits ahead of time for busy mornings. Just make a batch and portion them out into individual containers. When you’re ready to eat, add a splash of milk or water to get them back to your preferred consistency.

Warm Up: To bring your refrigerated grits back to life, warm them up in the microwave or on the stovetop. Add a little liquid (water, milk, or broth) while stirring to get that smooth, creamy texture back. A quick tip: stir every 30 seconds if using the microwave to prevent any lumps from forming.

Preparation Time	5-10 minutes
Cooking Time	30 minutes
Total Time	35-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 5-7 g
• Fat: 15-20 g
• Carbohydrates: 40-45 g

Ingredients

• 2 tbsp butter (I like Kerrygold unsalted butter)
• 1 cup water
• 1 tsp honey
• 1/4 tsp sea salt
• 1/2 cup coarse cornmeal

Step 1: Prepare Ingredients in Rice Cooker

Begin by adding cornmeal, water, half of the butter, and salt to the inner pot of the rice cooker.

Stir all the ingredients together thoroughly to ensure the cornmeal is evenly distributed and not clumped.

Step 2: Set and Cook in Rice Cooker

Select the ‘Quick Cook’ setting on your rice cooker, or set a timer for 30 minutes.

Cooking time may vary depending on your specific model, but ensure that the grits cook for a full 30 minutes to reach the desired softness and flavor.

Step 3: Stir and Adjust Texture

Once the grits have finished cooking, carefully open the lid of the rice cooker.

Stir the grits thoroughly.

If any clumps have formed during cooking, break them up with a fork and continue stirring until the mixture is smooth and creamy.

Step 4: Serve and Enjoy

Serve the creamy grits immediately, adding an extra pat of butter on top for added richness.

You can enjoy them with a drizzle of fresh honey, sprinkle of cheese, or any of your favorite toppings.

Dig in and enjoy your delicious grits!