Happy Mother’s Day! I know this day is a loaded day of emotions for many, so I first want to just pray for peace for everyone this day. And for all that it applies to – Happy Mother’s Day. Or, as I like to say, Happy “Go Ask Your Daddy” day LOL. Today is also Antoine’s and I 18th wedding anniversary, so I get a double whammy today. Yay, me! LOL
(If you just the recipe, I get it and understand how you feel. Just take me to the recipe, please….)
We don’t usually go out for the actual Mother’s Day. We choose to avoid long waits and crowds (and forgo freebies) by going out either Friday or Saturday….or maybe both LOL. Sunday, we cook at home. And normally since it’s Mother’s Day, I get to kick back (I still usually help Antoine as his sous-chef). And today is no different. Well, with the exception of, my Mommy came in town and surprised me last night. So, cooking for her for Mother’s Day adds a lil extra “umph” to my help in the kitchen.
One thing we love to eat for breakfast is grits. We used to make them on the stove until I found out they can be made in the pressure cooker. I declare, this thing is amazing. If I can cook in it, I’d much prefer that than the stove – especially if it’s going to save me time. Normally, cooking the grounded corn grits on the stove would take close to a half hour. In my instant pot? TEN MINUTES! (It seems to be that 10 minutes is my magic number. I showed you how to make jam in ten minutes just yesterday :-).
Note:
Please remember, the way I “cook” I don’t really do measurements. I will give you approximately what I used, and you add or subtract what you need based on your liking.
So, let me tell you how I made these course ground yellow grits in this here pot.
Turn on the "Saute" function on your pressure cooker. Then, melt two tbsp of butter or ghee in the instant pot
Add grits and stir until it "smells like pop corn". But be careful not to burn them.
Next add both water and heavy cream, then salt. Be sure to add salt now. Adding salt to grits after they are already cooked to keep them from tasting "fresh" is pretty hard.
Add your cheese. We buy our cheese in blocks instead of shredded. So if you are like us, make sure you either shred it or cut it up in blocks so that it will melt easier and not burn.
Give everything a nice stir. Seal your pressure cooker and MANUAL cook for 10 minutes. Then natural release (NR) for about 5 to 7 minutes, and quick release (QR) the rest of the steam.
Stir and enjoy!
Ingredients
Directions
Turn on the "Saute" function on your pressure cooker. Then, melt two tbsp of butter or ghee in the instant pot
Add grits and stir until it "smells like pop corn". But be careful not to burn them.
Next add both water and heavy cream, then salt. Be sure to add salt now. Adding salt to grits after they are already cooked to keep them from tasting "fresh" is pretty hard.
Add your cheese. We buy our cheese in blocks instead of shredded. So if you are like us, make sure you either shred it or cut it up in blocks so that it will melt easier and not burn.
Give everything a nice stir. Seal your pressure cooker and MANUAL cook for 10 minutes. Then natural release (NR) for about 5 to 7 minutes, and quick release (QR) the rest of the steam.
Stir and enjoy!