Now that I’ve been doing this blog for six months or so, I like to think I’m getting a little better at it, or at least “less bad”.
To that end, I’ve been going back over some of my earlier posts, and I have noticed that some, the Pressure Cooker Grits post in particular, could use some clarification. On my grits post, I didn’t really go into much depth regarding the “pan in pot” method that I used in order to keep the grits from sticking to the pan, and I can see how it could easily be confusing, especially for anybody that is relatively new to pressure cooking.
Since “Pressure Cooker Grits” is one of the top search terms that brings people to my site, I decided that instead of just trying to put a “Band-Aid” on the original post, it would be better to just do a brand spankin’ new post on pressure cooker grits, so here it is!
Because the bowl that I use is tall and narrow, it fits easily in my pressure cooker with room left to grab the side to remove it from the pot (I have recommended the bowl before. It might seem pricey, but it works great. It is the 1.6 liter size, by Rosle). If you use a bowl that comes closer to the edges of the pot, you will need to make some foil helper handles. Laura from hippressurecooking.com tells how to do that in this list of helpful tips and tricks.
You will also be using your trivet that came with your pressure cooker.
Add 1/2 cup of water (or whatever the minimum is for your particular pressure cooker) to the pot and insert the trivet.
In your bowl, add 1 cup Course Grits (I use Anson Mills), 2.5 cups water and 2 tablespoons butter and give it a little stir.
Place the bowl on the trivet in your pressure cooker, crank the heat to high and slap the cover on that puppy.
When the indicator shows that high pressure has been reached, lower the heat to just enough to maintain high pressure and set the timer for 15 minutes.
This would be a good time to cook some tasty bacon or sip your coffee!
When the timer sounds, remove the pressure cooker from the heat and let the pressure come down on its own.
Once the pressure is down, remove the lid and carefully remove the bowl of grits from the pressure cooker.
Stir the mixture for 15-20 seconds to make sure everything is blended together.
Stir in a cup or so of cheese (I used sharp white cheddar)
Add salt and pepper to taste and serve on plates or in bowls.
|Pressure Cooker Grits Revisited|| |
- ½ cup plus 2-1/2 cups water
- 1 cup course ground grits
- 2 tablespoons butter
- 1 cup shredded cheese
- Salt and pepper to taste
- Put ½ cup water (or the minimum required for your pressure cooker) in the pressure cooker pot
- Insert the trivet
- In a separate bowl, add grits, 2-1/2 cups water and butter
- Place bowl with grits on trivet in pressure cooker
- Turn heat to high and cover the pressure cooker
- When high pressure is reached, lower heat to maintain high pressure and set timer for 15 minutes
- When timer sounds, remove from heat and let pressure come down naturally
- When pressure has been released, remove cover and carefully remove bowl from pressure cooker
- Give it a quick stir, then stir in cheese
- Stir until cheese has been incorporated into the mixture
- Add salt and pepper
- Spoon onto plates or into bowls