This recipe will get you creamy delicious stone ground grits in just 20 minutes flat and it's so easy even a northerner like me can do it! You can keep them vegan and simple or add cheese and cream for a little indulgence. After all, grits are basically polenta with a Southern accent. Heirloom stone ground grits are the equivalent of gourmet imported polenta. They have a flavor and a texture that is astoundingly good. It's no wonder that top chefs across the US are embracing grits and now you can too.
We have several kinds of stone ground, heritage grain, Non-gmo grits in the store. Make pink grits with the Unicorn grits or Jimmy Red Corn Grits by Marsh Hen Mill and we sometimes get small batch indigenous grits in stock which are extra special so keep an eye out for them!
Spray olive oil
4 Cups Water
2 teaspoons salt
2 Tablespoons Butter or vegan butter alternative (plus more for serving)
Fresh Ground Pepper
Red Clay Hot Sauce (optional but highly recommended)
1/4 cup Cream or Milk (optional)
1 Cup of Shredded Cheese (optional)
1. Spray olive oil to coat the bottom and sides of the pressure cooker pot.
2. Pour in grits, water and salt. Cover and pressure cook on high for 10 minutes. Allow to rest for 10-15 minutes then release pressure and open the pressure cooker. Stir and check the grits for texture. they should be creamy and smooth. If they are still too toothy you can close back up the pressure cooker and cook for another 5 minutes.
3. At this point turn the pressure cooker to sauté mode and stir in the lemon juice, salt and pepper. If you want cheesy grits, stir in cream and shredded cheese. I love using parmesan or a good aged cheddar. You can stir in hot sauce now or serve with it on the side (which is what I do).
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