The Soup Diva

• 2 tbsp butter
• 1 cup grits (NOT quick or instant grits)
• 3 cups water
• 1 cup milk or half-and-half
• 1 to 1 1/2 tsp salt
• dash of white pepper (optional)
• 1 to 1 1/2 cups 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. Manually release 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 2-3 bowls for a meal or 4-6 side portions; can double if needed but do not half.

* (If using coarse or stone-ground grits, allow natural release for 5-10 minutes to help grits cook and soften further.)