1 1 liter bottle (4 1/4 cups) spring water* 1 cup coarse grits, such as Anson Mills 1 fresh or dried bay leaf 1 tablespoon kosher salt ½ teaspoon freshly ground white pepper 2 tablespoon unsalted butter 1 tablespoon fresh lemon juice 1 ½ teaspoon hot sauce, such as Red Clay Original Hot Sauce
Pressure Cooker (or Instant Pot) Method:
Soak grits as directed in Step 1. Place grits, water, bay leaf, salt, and white pepper in a 6-quart electric pressure cooker. Lock lid in place. Set electric cooker on high pressure to cook 15 minutes. Quick-release the pressure. Carefully open lid. Stir in butter, lemon juice, and hot sauce. Discard bay leaf. Brock uses spring water in his grits because it has a neutral flavor.
