3 c chicken broth
3/4 t salt
1 T extra virgin olive oil
3/4 c old-fashioned white hominy grits
1/4 c heavy cream
2 T salted butter
2 1/2 ounces goat cheese (or cream cheese, or Boursin)
1 pound raw, thawed, large shrimp, peeled and deveined
3 slices bacon, chopped
1 clove garlic, minced
1 c shredded cheese (Cheddar, Gouda, or Gruyere)
1 t freshly ground black pepper
1 t hot sauce
chives, sliced
Add the broth, olive oil, salt, and grits to the Instant Pot. Stir well. Secure the lid.
Cook on High Pressure for 10 minutes, followed by a 15-minute natural release.
Quick release any remaining pressure and remove the lid.
While the grits are cooking, cook chopped bacon until crisp. Set aside, saving the bacon grease.
Stir well, then add the cream, butter, and goat cheese. Stir until smooth.
Stir in the shredded cheese, pepper and hot sauce.
Let rest for 3-5 minutes to thicken slightly.
While it rests, cook shrimp and garlic in bacon fat with salt & pepper.
Serve grits topped with bacon, shrimp, chives, and additional pepper.
The Johnson Family Cookbook