DSC01443.jpg

Hi! I’m Melissa

I started this li’l blog in 2019 at 55 years old when I found the courage to be unapologetically myself. I am creating the second half of my life and redefining what it means to be middle-aged. Get healthy recipes, health and wellness, lifestyle and aging topics along with inspiration for being the best YOU at any age. Click here for my About Page.

Instant Pot Jalapeno Cheese Grits

Instant Pot Jalapeno Cheese Grits

De fastest cooking’ grits on de’ Eart’. Did anyone get the “My Cousin Vinny” reference? Anyone?

Is it okay to use grits or polenta? I heard a segment about the grits vs. polenta debate on NPR and I found it riveting (<<kidding). If you are a die-hard Southerner and care to learn more about the grits vs polenta debate, here is the NPR article, “True Grits: Getting in Touch With Your Inner Southerner”. You thought I was lying!!

jalapeño cheese grits recipe from the food blog, SoufflesandSawdust.com

I’m not a big grits-for-breakfast-person but occasionally I like to dip my thick-sliced black pepper bacon in a vat of warm and spicy, cheesey and gooey breakfast grits. It’s a sit down at the table and have a conversation with your partner kind of breakfast, always on a Sunday. Grits must be savored. I also enjoy grits (or polenta) under a thick, short-rib ragu or rolled, chilled and sliced, then toasted with maybe a fried egg on top. Grits can serve as a lovely canvas for a multitude of recipes.

Eat well and respect your body. Your life depends on it.

Tah Ya’ll,

signature.png

Instant Pot Jalapeño Cheese Grits

Serves 4


INGREDIENTS

2 cups water for thick grits, 3 cups water for thin, watery grits
2 Tablespoons unsalted butter
1/2 teaspoon salt
1 cup grits, NOT instant, yellow or white is fine
1/2 cup shredded Cheddar cheese or Pepper Jack
1/4 cup sliced jalapeños (optional)
2 green onions, green parts, thinly sliced, for garnish


INSTRUCTIONS

  1. In your Instant Pot, select the sauté setting. Add water, butter and salt and bring to a simmer, about 3-5 minutes (cover with a glass lid if you have one, no worries if you don’t).

  2. While whisking continuously, slowly pour the grits in to the pot and continue to whisk until the mixture begins to simmer, then press the cancel button. Set the pressure release valve to sealing and set the cooking time for 15 minutes at high pressure.

  3. When the Instant Pot alarms sounds, let the pressure release naturally for 10 minutes then move the pressure release valve to venting. Remove the lid and add the cheeses and jalapeños, and stir to combine and to remove any clumps

  4. Spoon the grits into bowls and sprinkle with green onions.


These are items I use and recommend. I participate in the Amazon Affiliates program so if you make a purchase using my links, I could make a small commission to help fund the cost of running this blog. Thank you!

Cioppino (Instant Pot)

Cioppino (Instant Pot)

Antipasto Pasta with Italian Vinaigrette (GF)

Antipasto Pasta with Italian Vinaigrette (GF)

0