Chef Chris Spear Crock-Pot Recipe in Frederick Magazine

Last month I dropped a teaser about a photo shoot I was doing for a magazine. Well, it finally came out, and I wanted to share with you. I was recently in Fredrick Magazine, in an article about using Crock-Pots. If you’re not from this area, Frederick is the city I live in, and the magazine is similar to any other city’s magazine.

I don’t use my Crock-Pot a lot, but there are a few standout recipes that I will use it for, one of which is grits. Due to the long cooking time, it’s a great way to cook them without them burning to the bottom of the pot. If you buy the hard copy of the magazine, you’ll get the recipe, but the online version just has the article, so I’m including my recipe here. When you’re done here, please bounce over to the Frederick Magazine site where you can find the article.

Thank you to Liza Hawkins for including me in her article, and Turner Photography for the great pictures. Also, it was great to see Frederick chef Christine Van Bloem in the article as well. Check out her business The Kitchen Studio.

Chef Chris Spear Crock-Pot Recipe in Frederick Magazine

Smoked Gouda Grits with Country Ham

Grits (not instant or quick cooking) 1 cup

Whole Milk 1 quart

Kosher Salt 1 teaspoon, plus ¼ teaspoon

Smoked Gouda Cheese, shredded 3 oz by weight

Smoked Paprika ½ teaspoon

Granulated Garlic ¼ teaspoon

For Serving

Country Ham, sliced thinly 4 oz

Pickled Jalapenos ¼ cup

For the Grits

Soak the grits with 1 cup of milk overnight in the refrigerator. The next day add the soaked grits and the remaining 3 cups of milk to your crock pot. Add 1 teaspoon of salt and stir.

Cover and cook grits on high for 2 ½ hours, stirring every hour if desired. Turn down to low and cook an additional 30 minutes.

Add the cheese, remaining salt, smoked paprika and garlic. Stir until the cheese is melted.

For the Ham Chips

Preheat oven to 350 degrees F. Place the sliced ham on a pan and bake for 10 min or until crispy. Break ham into pieces


Serve your grits in a bowl. Top with a few slices of pickled jalapenos and crumbled country ham. These grits are also great for Shrimp and Grits.

If you like what you see, please consider hiring me for an in-home dinner or cooking lesson. I run a personal chef business based out of Frederick, MD. Get more information here. Thank you.

Chris Spear

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