• 2 tbsp butter
• 1 cup stone-ground grits
• 3 cups water
• 1 cup milk or half-and-half
• 1 1/2 tsp salt
• 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. 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; can double if needed but do not half.