Post by Catbatty on Mar 15, 2018 1:21:55 GMT -5
Hi folks. I love corn meal mush, not with maple syrup, but with butter on top. Or, cooled and fried in cubes...THEN butter on top. Below is a recipe that you can make in your Instant Pot--just as the recipe states OR modified (as I like it best).
First time: I made it full butter and cheese and it was good (even if I did use a very fine grind of cornmeal--the author calls for coarse).
Next two times: I made it without the cheese and half the butter (and these times I used a coarse cornmeal). Perfect for me! (I doubt the butter is needed when cooking, too. Next time, I'll only add butter when it's on my plate.)
Sure beats making it on the stovetop by far. No splatters. NO standing over it. You do the most whisking AFTER it's cooked...not during the cooking time. SO EASY. You just get it into the pot and WALK AWAY. I LOVE THAT!!!
PS: First time I made it I used Alber's corn meal (boxed kind...yellow). TOO FINE. Next two times, I made it with a coarser grind yellow corn meal bought in bulk from Win Co. Yep, coarse is better. You don't want a smooth pudding. Or do you? LOL (We always keep corn meal in fridge to keep it fresh, btw.)
From:
The Instant Pot® Electric Pressure Cooker Cookbook: Easy Recipes for Fast and Healthy Meals by Laurel Randolph
ISBN: 978-1-62315-612-1
Publication Date: Apr 2016
RECIPE:
CHEESE GRITS
VEGETARIAN, GLUTEN-FREE Grits are a Southern specialty, and while they can be a bit bland on their own, a little butter and cheese turns them into a rich, tasty side dish. Serve them with breakfast or brunch, or top them with tender meat or spicy shrimp. I like mine topped with the Lentils with Tomato and Pancetta.
PREP: 5 MINUTES • PRESSURE: 15 MINUTES • TOTAL: 35 MINUTES • PRESSURE LEVEL: LOW • RELEASE: NATURAL
SERVES 4
1 cup coarse-ground cornmeal (grits)
3½ cups water
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
4 tablespoons butter, cut into pieces
1 cup shredded Cheddar cheese
1. Add the cornmeal, water, salt, pepper, and butter to the Instant Pot. Stir and secure the lid.
2. Select Manual and cook at low pressure for 15 minutes.
3. Once cooking is complete, let naturally release for 10 minutes, then release any remaining steam.
4. Immediately add the cheese and whisk vigorously until smooth and slightly cooled. Serve immediately.
VARIATION TIP: If you’d like to make this recipe a little healthier, decrease the butter to 2 tablespoons and halve the cheese. I recommend using a strong-tasting cheese in this case, like extra-sharp Cheddar.
Per Serving Calories: 326; Total Carbohydrates: 24g; Saturated Fat: 13g; Trans Fat: 0g; Fiber: 5g; Protein: 9g; Sodium: 1136mg
First time: I made it full butter and cheese and it was good (even if I did use a very fine grind of cornmeal--the author calls for coarse).
Next two times: I made it without the cheese and half the butter (and these times I used a coarse cornmeal). Perfect for me! (I doubt the butter is needed when cooking, too. Next time, I'll only add butter when it's on my plate.)
Sure beats making it on the stovetop by far. No splatters. NO standing over it. You do the most whisking AFTER it's cooked...not during the cooking time. SO EASY. You just get it into the pot and WALK AWAY. I LOVE THAT!!!
PS: First time I made it I used Alber's corn meal (boxed kind...yellow). TOO FINE. Next two times, I made it with a coarser grind yellow corn meal bought in bulk from Win Co. Yep, coarse is better. You don't want a smooth pudding. Or do you? LOL (We always keep corn meal in fridge to keep it fresh, btw.)
From:
The Instant Pot® Electric Pressure Cooker Cookbook: Easy Recipes for Fast and Healthy Meals by Laurel Randolph
ISBN: 978-1-62315-612-1
Publication Date: Apr 2016
RECIPE:
CHEESE GRITS
VEGETARIAN, GLUTEN-FREE Grits are a Southern specialty, and while they can be a bit bland on their own, a little butter and cheese turns them into a rich, tasty side dish. Serve them with breakfast or brunch, or top them with tender meat or spicy shrimp. I like mine topped with the Lentils with Tomato and Pancetta.
PREP: 5 MINUTES • PRESSURE: 15 MINUTES • TOTAL: 35 MINUTES • PRESSURE LEVEL: LOW • RELEASE: NATURAL
SERVES 4
1 cup coarse-ground cornmeal (grits)
3½ cups water
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
4 tablespoons butter, cut into pieces
1 cup shredded Cheddar cheese
1. Add the cornmeal, water, salt, pepper, and butter to the Instant Pot. Stir and secure the lid.
2. Select Manual and cook at low pressure for 15 minutes.
3. Once cooking is complete, let naturally release for 10 minutes, then release any remaining steam.
4. Immediately add the cheese and whisk vigorously until smooth and slightly cooled. Serve immediately.
VARIATION TIP: If you’d like to make this recipe a little healthier, decrease the butter to 2 tablespoons and halve the cheese. I recommend using a strong-tasting cheese in this case, like extra-sharp Cheddar.
Per Serving Calories: 326; Total Carbohydrates: 24g; Saturated Fat: 13g; Trans Fat: 0g; Fiber: 5g; Protein: 9g; Sodium: 1136mg
