The recipe was given to me at the Homestead Gristmill, near Waco, TX on a trip with NTAC members. I modified the recipe for the 3 quart Instant Pot.
| 1/4 cup minced onion |
| 1 teaspoon minced garlic |
| 4 tablespoons butter |
| 4 ounces roasted green chilies diced |
| 1 1/4 cup chicken broth (or 1 1/4 cups water and 1 1/4 tsp. chicken bullion |
| 1/2 cup milk |
| 1/2 cup heavy cream |
| 1/2 teaspoon salt |
| 1/4 teaspoon black pepper |
| 1/2 cup Homestead Gristmill Stoneground Yellow Grits grits |
| 1/2 cup shredded cheese (Cheddar or Monterey Jack) |
Set the Instant Pot to Saute and melt the butter. Add the onions, sauteeing until translucent.
Add garlic and cook until golden.
Add green chilies and cook briefly.
Add chicken broth, cream, and grits.
Whisk in grits to prevent lumps.
Cover and make sure the valve is set to seal.
Press the Pressure button and set for 10 minutes.
When finished, allow for 10 minute NPR.
Stir in cheese and serve.
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