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Pressure Cooker Coarse Grits November 04 2014

Pressure Cooker Coarse Grits 

 

 

Sometimes, only coarse grits will do. Sometimes we fail to plan ahead for the hour or more required to get those coarse stone-ground grits to that perfect softness that is reminiscent of a nice tiny piece of pasta. So what to do? You want grits, and you want them now! Enter the pressure-cooker!

Cooking grits and its finer relatives, quick grits and polenta, is all about hydrating the largest particle through and through. This is where the pressure-cooker stands out in its ability. Unlike the stove top, which simply uses heat to get the grits to absorb water, the pressure-cooker forces the hot water into the grits in a much shorter time span, with hardly any stirring!

My pressure cooker cooked my own coarse grits adequately in about 35 minutes Please keep in mind that all grits and all pressure cookers are different.You can set your cooker for a longer duration, but be sure to add a bit more water, approximately up to another quarter cup..

The pressure-cooker also works with quick grits and polenta. Cook quick grits for 25 minutes on high pressure, and polenta for 15.

Before you start, please be sure to read the instructions to your pressure cooker. Pressurized steam is super dangerous. Obey all safety instructions included with your cooker.

 

Ingredients

  • 1 Cup Coarse Grits

  • For Grits, 4 Cups Water or Stock (2 Cups of Milk, Buttermilk, Half and Half. Etc. may be exchanged for 1 Cup Water). For Polenta, use 3.5 Cups of liquid.

  • 1 Tsp Salt

  • 1 Tbsp butter

  • Recipe can be adjusted to scale.

 

Directions

  1. Add the 4 cups of stock or water to the Pressure cooker then add the 1 cup of grits. Whisk briskly for a minute. Let the grits settle to the bottom. Using a fine tea strainer,“wash” the grits by carefully skimming the floating material off of the surface. Discard material in the tea strainer. Don't scoop up the grits in the bottom!

  2. Add salt. Whisk briskly for a minute.

  3. Seal the cooker according to manufacturer's instructions.

  4. Cook the grits on high pressure for 35 minutes.

  5. When the cooker is finished, carefully release the pressure on the cooker according to the manufacturer's instructions. Use quick release rather than natural.

  6. Let the cooker cool for a few minutes.

  7. Add butter.

  8. Add salt, if needed

  9. Add cheese or any other desired ingredients.

  10. Whisk briskly again to remove any lumps that may have formed.

  11. Enjoy!

 

 


Basic Quick Grits Recipe January 29 2014

Basic Quick Grits

Creamy and flavorful, our "quick" grits are nothing like the kind you get in packets from the grocery store...

  • Combine 1 cup of grits with 2.5 cups of water, stock or a combination in a pot.
  • On high heat, stir the mixture a minute or so with a wooden spoon. Reduce heat.
  • Using a fine tea strainer, strain any floating particles off of the top while slightly tilting the cooking pot. Take care not to scoop up the grits in the bottom of the pot!
  • Return to high heat. Once the grits boil, reduce heat to low and stir every few minutes, taking care to scrape the bottom of the pot. Don't rush and burn the grits on the bottom!
  • Cook grits at a low-medium temp until they soften and firm up (about 20 minutes).
  • If grits “firm up” before they soften, slowly add some water or stock that is at or near boiling (keeping a pot of hot water or stock simmering on the stove is very helpful).
  • Add salt and butter to taste (and liberal amounts of cheese and anything else you like in your grits--the list is practically endless!).
  • Enjoy!
Note: One-half cup of water or stock can be left out of the initial step, and exchanged for approximately 1.5 cups of heavy cream, milk, etc., added in thirds at a time at the end of the cooking time. Cheese can also be added at the finish.