INSTANT POT GRITS RECIPE (EASY & QUICK) | KITCHN
Make easiest-ever smooth and creamy stone-ground grits in the Instant Pot.
Provided by Patty Catalano
Categories Side dish Whole grain or starch Main dish Dinner Meal prep components Breakfast Brunch
Total Time 900S
Prep Time 300S
Cook Time 600S
Yield 4
Number Of Ingredients 8
Steps:
- Coat the insert of a 6-quart Instant Pot or electric pressure cooker generously with cooking spray. Add 3 cups water or low-sodium broth, 1 cup stone-ground corn grits, and 2 teaspoons kosher salt. Stir gently to combine, so that the grits settle in an even layer.
- Lock the lid and make sure the pressure valve is closed. Set to cook under HIGH pressure for 10 minutes. It will take 9 to 10 minutes to come up to pressure. Meanwhile, cut 2 tablespoons unsalted butter into 2 pieces. If desired, shred 3/4 ounce cheese on the large holes of a box grater (about 1/2 cup cheddar or Gouda, or 1/4 cup Parmesan).
- When the cook time is up, let the pressure naturally release for 15 minutes. Quick release any remaining pressure. Uncover the grits. Add the butter and 1/2 cup whole milk, half-and-half, or heavy cream. Whisk vigorously to remove any clumps. Add the cheese if using and stir until incorporated. Serve with more butter and freshly ground black pepper.
Nutrition Facts : SaturatedFatContent 5.6 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 33.9 g, SugarContent 1.9 g, ServingSize Serves 4, ProteinContent 5.4 g, FatContent 12.0 g, Calories 266 cal, SodiumContent 596.2 mg, FiberContent 2.1 g, CholesterolContent 0 mg
GRITS & BACON CASSEROLE RECIPE: HOW TO MAKE IT
A Mississippi home cook gave me her recipe for grits casserole. It baked like traditional custard. I garnish it with parsley, crumbled bacon and cheese. —Theresa Liguori, Elkridge, Maryland
Provided by Taste of Home
Total Time 01 hours 35 minutes
Prep Time 20 minutes
Cook Time 01 hours 15 minutes
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large saucepan, bring water, salt and pepper to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat. Pour grits into a greased 2-1/2-qt. souffle dish; cool completely., In a large bowl, whisk eggs; pour over grits. Sprinkle with bacon and cheese., Place casserole in a larger baking pan; add 1 in. of hot water to larger pan. Bake, covered, 45 minutes. Uncover; bake until knife inserted in the center comes out clean, 30-40 minutes. Let stand 5-10 minutes before serving. , Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Place casserole in a larger baking pan; add 1 in. of hot water to larger pan. Bake, as directed, increasing time as necessary for a knife inserted in the center to come out clean. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 227 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 210mg cholesterol, SodiumContent 480mg sodium, CarbohydrateContent 16g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 14g protein.
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