Could these be cooked in the slow cooker all day instead of soaking overnight and then cooking at high heat?

Posted by: happyfella
June 22, 2015

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Recipe question for: Sean Brock’s Southern Grits

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Kenzi W.June 23, 2015

His recipe leans heavily on the soaking, and the reason is because it turns the soaking water basically into a kind of dried corn stock, which later flavors the grits. But that's not to say the slow-cooker method wouldn't work—I just haven't tried it. If you do, please let us know how it works out!

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