This is a real breakfast-for-dinner-recipe. Start by bringing a container of Mexican tortilla soup broth to a boil. Add the grits and cook for 8 to 10 minutes. Once you remove the grits from the heat, stir in the rest of the ingredients aside from the shredded Colby-Jack cheese—you’ll use this to top your mixture later in the cooking process. Grease your slow cooker before adding the grits mixture to ensure nothing sticks. Cover, and cook the grits on HIGH for four hours. When you remove the lid once the grits are done, be sure to whisk them until smooth. Then, top with cheese and serve. While we love this dish as is, we also love topping with our favorite Tex-Mex flavors. Sliced avocado, cilantro, chicken, and tomatoes all make delicious toppings. Pre-chop garnishes so friends and family can build their own grits bowl with their favorites. We guarantee this anytime recipe is going to be a hit.
1 (32-oz.) container Mexican tortilla soup broth
2 cups uncooked stone-ground grits
1 (12-oz.) can evaporated milk
1 cup whipping cream
1/3 cup butter, melted
1 teaspoon kosher salt
2 to 4 chipotle peppers in adobo sauce, chopped
1 cup soft fresh white breadcrumbs
Vegetable cooking spray
2 cups (8 oz.) shredded Colby-Jack cheese
How to Make It
Bring broth to a boil in a large saucepan over medium-high. Gradually whisk in grits, and cook 8 to 10 minutes.
Remove from heat, and whisk in milk, cream, and butter. Whisk in salt, peppers, and breadcrumbs. Lightly grease a 6-quart slow cooker with cooking spray. Place grits mixture in slow cooker.
Cover and cook on HIGH 4 hours. Remove lid; whisk grits until smooth, and top with cheese. Cook, uncovered, for 30 minutes.