No Grits, No Glory is the title of a book (Southern Ghost Story #1) by my author friend, Elaine Calloway. She lives in Georgia, so I’m assuming she likes to eat grits as much as she likes writing about them. Elaine, if you drop in for a visit, I’ll cook you some. 😉
I’ve revised my method of cooking grits since I bought my first electric programmable pressure cooker, and grits are now a regular dish on the menu in my home. Here’s how I do it.
Hasty Tasty Grits
- 1 Tbsp. unsalted butter
- 1/2 tsp. salt
- 1 cup grits (NOT instant! No self-respecting Southerner eats instant grits.)
- 4 cups + 1 Tbsp. water
- Preheat your pressure cooker, either stovetop or electric. Add butter to melt.
- Add grits and stir. Add salt.
- Carefully pour in water and gently stir.
- Seal cooker and bring to pressure (or if electric, set for 7 minutes).
- Cook under pressure 5 minutes stovetop, 7 minutes electric. Then immediately remove from heat (or hit “cancel” on your electric cooker).
- Allow pressure to drop on its own (referred to as “NPR” or natural pressure release.)
- Carefully open the pot. Using a long handled spoon, stir vigorously until grits thicken (Be patient. This can take a minute.)
- Serve immediately, or melt in 1/2 cup cheese for cheese grits. CAUTION: Grits will continue to thicken, so if you aren’t serving immediately, delay opening your cooker. Evaporation doesn’t start until you break the vacuum seal on the cooker.
Pressure cooking grits takes as long as cooking them on the range, but it’s easier. You’re free to prepare the rest of your meal instead of standing over an open pot stirring. I’ll take that trade any day.
There you have it. Be sure and check out Elaine’s book No Grits No Glory for more Southern flavor. It’s a fun read. I’m ready to tackle the entire Southern Ghosts series now.
And remember, y’all don’t have to be Southern to enjoy a bowl of grits. 😉