Indulgent and soul-warming, these stone-ground grits are slow-cooked in rich stock, finished with heavy cream, butter, and sharp white cheddar for a silky, luxurious texture. A touch of cayenne adds a subtle New Orleans kick, making this the perfect foundation for shrimp or a decadent brunch side. Creamy, comforting, and unapologetically Southern.

Ingredients

• 1/3 cup stone-ground grits
• 1 cup + 2 Tablespoons low-sodium chicken stock (or half stock, half whole milk)
• 1/3 teaspoon kosher salt (just under 1/2 teaspoon – go lighter if using salted butter)
• A pinch of white or black pepper
• 1–2 pinches cayenne (optional)
• 2–3 Tablespoons heavy cream (start with 2, add more to taste)
• 1 1/2 Tablespoons unsalted butter
• 3 Tablespoons grated sharp white cheddar (optional but awesome)

Procedure

1. Add grits, stock, salt, and spices to the Instant Pot. Stir well.
2. Pressure cook on High for 10 minutes.
3. Let it natural release for 15 minutes, then quick release remaining pressure.
4. Stir vigorously, then mix in cream, butter, and cheese until smooth and luscious.
5. Thin with warm cream or stock if needed. Taste and adjust seasoning.

Cook’s Notes

• Want more flavor? Toss a smashed garlic clove or a dash of hot sauce into the pot before cooking.
• For ultra-rich grits, stir in a dollop of cream cheese at the end.
• Reheats like a dream with a splash of stock or cream.