Pressure Cooked Grits
By Brooke Williamson
Top Chef Seattle first-runner up and owner of Playa Del Rey’s gastropub The Tripel and Redondo Beach staple the Hudson House, creates her grits a little unconventionally – in a pressure cooker. She loves pairing creamy grits with a protein such a pork porterhouse, topped with a anchovy chimichurri.
- ½ cup plus 2-1/2 cups water
- 1 cup White speckled grits
- 2 tablespoons butter
- 1 cup grated parmesan cheese
- Salt and pepper to taste
Put ½ cup water (or the minimum required for your pressure cooker) in the pressure cooker pot. Insert the trivet from your pressure cooker or some metal grate that fits the bottom. In a separate bowl, add grits, 2-1/2 cups water and butter. Place a metal mixing bowl with grits on trivet in pressure cooker. Turn heat to high and cover the pressure cooker. When high pressure is reached, lower heat to maintain high pressure and set timer for 15 minutes. Remove from heat after 15 minutes is reached and let pressure release naturally. When pressure has been released, remove cover and carefully remove bowl from pressure cooker. Stir a bit, then add in cheese. Stir until cheese has been incorporated into the mixture. Add salt and pepper to taste.
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