A friend dropped off a few pieces of bbq chicken yesterday, in return for the produce they often get from me. I had a piece, along with my usual tomatoes, and the only thing that I cooked yesterday was some comfort food I hadn't made for a while - some corn grits, with cheese and chipotle. I make those with some steel cut oats, to make them more nutritious, but the main flavor is the grits. I used 2/3 c grits, plus 1 c steel cut oats (more later). And I cut the bad spots and cores out of some tomatoes, and blended them with 3 canned chipotles, plus 3 moritas, with a little water, until totally smooth. I put this in the measuring cup, and rinsed out the Vitamix with a little water, to get about 4½ c, and mixed all this in the Instant Pot, adding a little salt. I cook this on "porridge" for 5 minutes, then let the pressure reduce 20 min. It's a little thin, but if these types of things are too thick, when pressure cooked, they stick. Then I add another 1/4 c steel cut oats, and cook on slow cook, while getting other ingredients ready. I grated at least a cup of pecorino, and got about 3/4 c cheddar - I think it was colby I had. Something I remembered doing last year, which I did again, to use it up - put some okra in it! I had just under a quart of it from the last few days, that I had to use, so I cut it up, stirred it in, and slow cooked another 15 minutes, then stirred all the cheese in. The okra was still slightly crunchy, even when I reheated it, for breakfast this morning!
A chipotle/cheese grits and steel cut oats mix, with some okra added. by
pepperhead212, on Flickr
