I hope you enjoy your visit here, whether it’s your first time or your 30th. I first started sharing my recipes as Facebook Notes, until my friends began asking how they could share them with their friends; so I gathered my courage and tiptoed into the world of blogging via Tumblr. As interest in my blog started “cooking,” my wonderful hubby set me up at WordPress with my own domain. (All the content from my previous blog moved here as well.) Let me know what you think, and be sure to bookmark it for future reference!
- 2 tbsp butter
- 1 cup stone-ground grits
- 3 cups water
- 1 1/4 cups milk or half-and-half
- 1 1/2 tsp salt
- 1/2 to 1 cup shredded cheese (your choice)
Heat butter in Instant Pot on Saute until melted. Add grits and stir for 2 minutes. Turn off Saute, stir in all other ingredients except cheese and set to Pressure cook for 10 minutes. Allow to natural release for at least 10 minutes (more if time), then manually release any remaining pressure. Remove lid and stir in cheese (test for salt level and add more if needed). Will thicken as it cools. This makes enough for 4 bowls for a meal or 6-8 side portions.