THE BEST GRITS RECIPE RECIPES

Steps:

• Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes.
• Add the half-and-half and butter to the grits and stir. The mixture will seem thin but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the Cheddar, scallions, and pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions.

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.