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!

Ingredients:

Spray olive oil

1 Cup Stone Ground Grits

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)

Directions:

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).

 

You might like these recipes...

Not So Basic Black Bean Soup
Not So Basic Black Bean Soup
This easy, delicious recipe is our go-to for black bean soup. It's a plant based option among so many that call for saus
Read More
Roasted Red Pepper and Hazelnut Oil Vinaigrette
Roasted Red Pepper and Hazelnut Oil Vinaigrette
This extremely quick and bright dressing made with jarred roasted red peppers and Laurel hazelnut oil goes great on prep
Read More

Leave a comment

Comments will be approved before showing up.


Also in Recipes

Vegan Heirloom Bean Taco Salad
Easy AF Arikara Heirloom Bean Taco Salad

This super easy salad is a fantastic vegan main dish for those summer days (or when you want to invoke a little summer indoors). A quick saute of gourmet heirloom beans in Amanda Frietag's Chica Adobo Seasoning delivers a savory, spicy kick. This whole recipe comes together in less than 10 minutes for a meal that will even satisfy the meat eaters at the table. 
hominy arikara salad
Hominy and Arikara Heirloom Bean Salad

Gourmet heirloom beans meet heritage corn in a Mexican inspired salad that will be the star of your next back yard barbecue or taco Tuesday.
Meyer Lemon Napolean Mille Feuille
3 Ingredient Meyer Lemon Mille Feuille

SAVE 10%