Instant Pot Grits Recipe (2024)

FAQs

What is the ratio of instant grits to water? ›

1 Cup Grits. 4 Cups Water. 1/4 Tsp Salt (optional)

No matter which variety, yellow or white, the beauty of grits is their versatility and ability to take on most flavors paired with them, although they are always best when cooked with milk instead of water. The flavor and consistency difference is truly amazing.

The key to cooking old-fashioned grits is going low and slow—use a low heat so the grits simmer and slowly release their starches, which creates a decadent, silky texture. Whisking constantly during the first couple of minutes, and frequently throughout the rest of the cooking process, will prevent lumps from forming.

Slowly stir grits and salt into briskly boiling water. Reduce heat to medium-low; cover. Cook 5 to 7 minutes or until thickened, stirring occasionally. Remove from heat.

1. The ratio you need to remember for stone-ground grits is 4:1. It's 4 cups of liquid to 1 cup of stone-ground grits. You can use all water, or a combination of stock, water, and milk.

Rule of thumb for perfect grits: 4 parts water to 1 part grits. I'm using 1/2 cup grits and 2 cups of water for a large single serving. Add 2 cups of water to a small saucepan. Put the heat on highest setting until the water boils.

Salted butter: Use unsalted if you're watching your sodium. Melt it into the cooking liquid at the start, and stir it into the pot at the end. This infuses the grits with the flavor, and provides a super velvety texture to the final product. Kosher salt, freshly cracked black pepper: To taste, of course.

Quick and regular grits: The only difference between these types is in granulation. Quick grits are ground fine and cook in 5 minutes; regular grits are medium grind and cook in 10 minutes. Instant grits: These fine-textured grits have been precooked and dehydrated. To prepare them, simply add boiling water.

Instant grits cook in under two minutes by microwaving them with hot water or by simply mixing them into boiling water. Although they are arguably the most convenient option, instant grits are typically considered to be less flavorful than other grits and lack the texture of more traditional varieties.

How to flavor instant grits? ›

What seasoning should I use to turn Quaker Instant Cheesy Grits into good polenta? Just add a few pats of butter, cheddar cheese and a dash of your favorite hot sauce and some salt and pepper.

Are Grits Good for You? While stone ground grits provide all the nutrients of a whole grain, the most commonly consumed grits are regular and instant versions that have been processed—They have less fiber, vitamins and minerals.

Most people associate grits with butter but grits are also delicious and creamy when made with olive oil. Depending on who you ask, grits are similar or identical to Italian polenta. Both are made from ground cornmeal slow cooked over a low flame. Here is a recipe that we adapted from the Courier Journal.

Typically, it's 4 cups of liquid for 1 cup of grits, but some products will call for different amounts.

For 2 servings: Use 1 cup water, 1/4 teaspoon salt, and 1/4 cup grits. For 8 servings: Use 4 cups water, 1 teaspoon salt, and 1 cup grits. For 24 servings: Use 3 quarts water, 1 tablespoon salt, and 3 cups grits.

To make two servings of grits, measure out 1/2 cup of grits…. …and 2 and 1/4 cups of water. Measure out one Tablespoon of butter and 1/2 teaspoon of salt.