I am particular with grits and love Anson Mills stone-ground. We can't get them here in Canada, but I have a nice supply in my freezer. I chose the white grits today. I decided to try these in the "Instant Pot" pressure cooker and then pour them into a greased loaf pan so I could cut slices to fry tomorrow. What I used:
- 6 strips of cooked nitrate-free bacon, fat reserved and crumbled/sliced
- 1 cup Antebellum Medium White Quick Grits
- 4 cups organic low-sodium chicken stock
- 1/2 cup 2% milk
- 2 cups old aged cheddar cheese, grated
- 4 tablespoons unsalted butter, divided
- Fresh cracked black pepper and kosher salt, to taste
For the instant-pot, I saw that most online recipes said to use high pressure for 10 minutes, natural release for 15 and then open. So, that was my plan.
I hit the saute button first and used 2 tablespoons butter and bacon grease in the pot. I stir-fried the grits, added the liquids, stirred again and sealed up.
When I released the steam, I hit the saute button again. I added in the remaining butter, crumbled bacon, S&P and cheese.
I stirred using a whisk.
It was loose, but I was sure it would thicken up in the fridge so I wasn't too worried about it.
I poured into the loaf pan. Covered and refrigerated it. Of course I had to taste test this after it set, so I cut off a slice and fried it up in butter in a non-stick pan.
I liked the idea of frying but the grits weren't as firm as I would have liked. I thought about just baking them in the loaf pan to serve with dinner instead (easier and no fuss too). It was tasty fried though and with a splash of Cholulu hot sauce, it zipped it right up. The bacon and cheese were very present in taste. Not my usual grits, that's for sure. Not sure I love it in the instant-pot, but it was pretty easy...It was good for breakfast too.
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