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These grits are fast to make and combine cream cheese and Cheddar cheese. A touch of truffle salt elevates these grits an extra notch. Serve as a side dish for seafood or sausage.
Ingredients
- 2 ¼ cups chicken broth, divided
- ½ cup grits
- ½ cup shredded Cheddar cheese
- 2 ounces cream cheese
- 1 teaspoon butter
- ½ teaspoon truffle salt
Directions
Step 1
Combine 1 3/4 cups chicken broth and grits in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Porridge setting and high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Step 2
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in remaining chicken broth. Mix in Cheddar cheese, cream cheese, butter, and truffle salt.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 3 | |
| Calories 264 | |
| % Daily Value * | |
| Total Fat15g | 19% |
| Saturated Fat9g | 45% |
| Cholesterol49mg | 16% |
| Sodium1404mg | 61% |
| Total Carbohydrate22g | 8% |
| Dietary Fiber0g | 1% |
| Total Sugars1g | |
| Protein9g | |
| Calcium152mg | 12% |
| Iron1mg | 8% |
| Potassium77mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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