Monday, October 4, 2021

Cooking is Fun...and Easy--Perfect Instant Pot Grits

 

Will miracles never cease!?  I have stumbled upon a recipe for instant pot grits that came out absolutely perfectly the first time.  I have been fighting with my Instant Pot and making grits since I got the dang thing.  I start it cooking, and before you know it, the thing is beeping at me that the grits are burning.  Grits tend to stick to the bottom of the pan.  It's been a battle, and I finally resolved to just cook them the old fashioned way, stirring stirring stirring for 40 minutes. 

Last night, I made shrimp and grits (here's my version), and I resolved to solve this problem once and for all.  Off to the internet I went, and found this recipe by Diana Rattray, at The Spruce Eats.  I've never tried the pot in pot (PIP) method, and holy shit, it worked beautifully.  While this recipe involves both using the stove and the instant pot, this method gets the grits extra-creamy and cuts down on the stirring time significantly.  Grits were good!  So, I'm posting this here for posterity, so I can always come back to the recipe (hot tip, that's why I started this little feature).

Ingredients

1 cup stone ground grits.  I use Palmetto Farms grits, which you can find on Amazon here.
 

3 cups cold water, divided into 2-1/4 cups for grits, 3/4 cup for instant pot

1 cup half and half or milk

1 tsp kosher salt

2 tbsp butter

I used a 56 oz Pyrex storage container that fit perfectly in my instant pot.  You want at least a 1/2 inch clearance around the sides and top to ensure the steam can move around.  Pour one cup water into the instant pot insert.  Combine the water, milk, and grits in a saucepan on the stovetop.  I use a little sieve to remove any chaff from the surface of the water at this point. Bring them to a boil on the stovetop over medium heat, whisk continuously. When they reach boiling, continue cooking and whisking for 2 minutes. Place Pyrex dish on handled trivet, pour all ingredients into the dish, add the salt and close up.  Cook on manual pressure high for 25 minutes with a 10 minute natural release, the release the remaining pressure.  Using silicone pot grabbers, carefully lift out your handled trivet. and place on a silicon counter trivet.  NEVER place directly on a stone counter (cold surface), the glass can shatter.  Stir butter into grits, salt further to taste, and enjoy!  And now, I'm going to go make myself a sunny side egg with some grits.  PERFECT breakfast.

For extra-creamy texture, increase the water to 2 1/4 cups. Combine the water, milk, and grits in a saucepan and bring them to a boil on the stovetop over medium heat. Cook, stirring, for 2 minutes. Pour them into the baking dish, add the salt, and proceed to step 3. Reduce the pressure cooking time to 25 minutes.

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