The secret to really delicious cheesy grits is to use the right raw grits. That means no instant grits, but stone-ground grits instead. You can get many different varieties of stone-ground grits, but do make sure they are stone-ground. Once you know how to make beautifully cheesy grits, you can add any number of different ingredients, like ham, shrimp, tomatoes or just more cheese.
Entrées, Side Dishes
Breakfast/Brunch, One Pot Meal
1cupcoarse corn gritsnot the instant variety
7-ounceham steaksmall dice
1½cupsgrated Cheddar cheese
freshly ground black pepper or crushed red pepper flakes
chopped fresh chives
Bring the butter and water to a boil in the pressure cooker using the BROWN setting.
Whisk in the grits and salt and continue to whisk for a full minute until the grits have a moment to become suspended in the water rather than sinking to the bottom of the cooker. Lock the lid in place.
Pressure cook on HIGH for 10 minutes.
Let the pressure release NATURALLY and carefully remove the lid.
Stir in the ham and cheese and season to taste with salt and lots of freshly ground black pepper. Stir in the milk to thin the grits a little and cool them to an edible temperature. Sprinkle chives on top and serve.
Ham and Cheddar Grits - Pressure Cooker Version
Amount Per Serving
Calories 445Calories from Fat 207
% Daily Value*
Saturated Fat 14g70%
Vitamin A 730IU15%
Vitamin C 16mg19%
* Percent Daily Values are based on a 2000 calorie diet.