Whip up this southern staple in an instant (literally).
slices smoked bacon, diced
small onion, thinly sliced
red pepper, thinly sliced
large cloves garlic, thinly sliced
14.5-oz can diced tomatoes
(from 2 large ears or frozen)
peeled and deveined
- Press Sauté on an electric pressure cooker and adjust to
medium. Cook bacon, stirring
occasionally until crisp, 8 minutes.
With a slotted spoon, transfer
to a paper towel-lined plate.
- Add onion, red pepper, garlic, red pepper flakes, and 1/4 tsp
each salt and pepper and cook,
stirring occasionally, 5 minutes. (If
mixture starts to scorch, turn sauté function to low.) Stir in tomatoes
and press Cancel. Place the steam
rack on top of tomato mixture.
- In a 2-quart (7.-inch) baking dish that fits inside the pressure cooker,
stir together grits, milk, 2/3 cup water,
and 1/4 teaspoon salt. Place dish on top
of rack. Lock the lid and cook on
high pressure (12.0) 10 minutes. Use the natural-release method to release the pressure.
- Meanwhile, place corn in a large bowl. Cover with boiling water and
let sit 5 minutes; drain.
- Remove grits and steam rack from pressure cooker. Press Sauté and stir in shrimp and lemon juice.
Cook, stirring occasionally, until
shrimp are opaque throughout,
3 to 5 minutes. Stir in half of basil.
- Stir corn into grits, adding more milk to adjust consistency if desired.
Spoon grits into bowls. Top with
shrimp mixture and sprinkle with
bacon and remaining basil.
PER SERVING: 305 calories, 9 g fat (3 g saturated fat), 23 g protein, 1,240 mg sodium, 34 g carbs, 4 g fiber
COST PER SERVING: $2.91
What you'll need: Instant Pot ($90, .com)