Slow Cooker Cheesy Grits (Another Broken Egg City Grits Copycat Recipe)
Slow Cooker Cheesy Grits inspired by Another Broken Egg’s City Grits. Creamy, smoky, and perfectly comforting an made with stone-ground grits and smoked Gouda. This hands-off brunch recipe is an easy weekend treat that feels like dining out, but without the wait or cost.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6-7 hours
- Yield: 6 about 1 cup cooked grits each
- Category: Breakfast, brunch
- Cuisine: American
Ingredients
- 1 ½ cups stone-ground grits (not instant)
4 cups chicken broth (or vegetable broth for vegetarian)
2 cups milk or half-and-half (the original recipe uses whole milk)
2 Tbsp finely diced onion (or ½ tsp onion powder)
1 tsp minced garlic (or ½ tsp garlic powder)
½ tsp salt (adjust to taste — broths vary)
2 cups shredded smoked Gouda (or a mix of Gouda + cheddar)
2 Tbsp butter (added after grits have cooked)
- Black pepper, to taste
- Optional toppings: diced tomato, sliced green onion, cooked bacon
Instructions
Prep the slow cooker. Lightly grease the insert with butter or cooking spray.
Sauté onions and garlic (optional but recommended). In a small skillet, sauté diced onion and minced garlic in 1 tsp butter over medium heat for 2–3 minutes, until fragrant.
Add the base. Transfer onions and garlic to the slow cooker. Add grits, broth, milk or half-and-half, and salt. Stir well.
Cook. Cover and cook on LOW for 6–7 hours (or high 3-31/2 hours), stirring once or twice if you’re nearby.
Finish. Just before serving, stir in shredded smoked Gouda and the remaining butter until melted and smooth. Add black pepper to taste.
Serve. Ladle into bowls and top with tomato, scallions, and bacon if desired.
Notes
Bacon (optional): The restaurant version is topped with baked bacon, diced tomato, and green onions. I don’t usually include bacon since it adds unnecessary saturated fat, but if you want to recreate the full “City Grits” style: bake strips of bacon at 400°F for 15–18 minutes until crisp, then crumble and sprinkle on top just before serving.
Cheese swaps: Smoked Gouda gives these grits their signature flavor, but a mix of Gouda and sharp cheddar (or even Havarti) also works.
Vegetarian version: Use vegetable broth instead of chicken broth.
Meal prep: Store leftovers in the fridge up to 4 days. Add a splash of milk or broth when reheating to bring them back to creamy.
Freezer-friendly: Portion into containers, freeze, and thaw overnight in the fridge before reheating.
Healthy add-ins: Stir in spinach, mushrooms, or zucchini at the end of cooking for extra nutrients. A fried egg or avocado on top makes a protein-rich finish.
For a true Another Broken Egg Café flavor, this blend of broth, milk, and a little butter gets you closer to the rich, silky texture of their original stovetop City Grits, minus the 40 minutes of stirring.