A special thanks to our customer Patricia for this Instant Pot Stone Ground Cheese Grits recipe! We tried it, and it worked like a charm!

>>>>Using Sauté setting, bring to a rapid boil:

1 cup evaporated milk. (NOT sweetened)

3 cups water

2 tbs. Butter

1 tsp. Kosher salt

>>>>Then slowly stir in:

 1 cup Congaree Milling Company Coarse stone-ground grits, stirring constantly.  Bring back to boil, turn off Sauté setting, place lid on InstantPot and set it on Porridge, high pressure, for 20 minutes.  At the end of this time, allow pressure to drop naturally for 15 minutes.  Then release remaining pressure, remove lid and whisk grits until smooth.

>>>>Then add:

1 cup freshly grated Tillamook brand (Publix sells) extra sharp cheddar cheese

1/4 cup freshly grated Parmesan cheese

1  tsp. Freshly grated black pepper.   (Do not add any more salt until cheese has been stirred in, as some cheeses are very salty.)

>>>>whisk all together vigorously until smooth and lump-free.  Taste for seasoning.  Serve in bowls with extra  pat of butter on top of each.