Ground Corn Breakfast Bowls Recipe

Name: Ground Corn Breakfast Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup stone-ground cornmeal; 3 3/4 cups water; 1 cup 2% reduced-fat milk; 1 tablespoon canola oil; 1 garlic clove, chopped; 1/2 teaspoon salt; 1/2 teaspoon Worcestershire sauce; 1/8 teaspoon ground red pepper; 4 ounces reduced-fat sharp cheddar cheese, shredded (about 1 cup); 1/4 cup chopped scallions

Servings: persons

1 cup stone-ground cornmeal
3 3/4 cups water
1 cup 2% reduced-fat milk
1 tablespoon canola oil
1 garlic clove, chopped
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/8 teaspoon ground red pepper
4 ounces reduced-fat sharp cheddar cheese, shredded (about 1 cup)
1/4 cup chopped scallions

1
["Combine cornmeal, 2 cups of the water, milk, oil, and garlic in a 4-cup glass measure. Pour remaining water into inner pot of a 6-quart Instant Pot(R). Place the steam rack in cooker. Place the 4-cup glass measure on top of the rack.", "Close and lock the lid of the Instant Pot(R). Turn the steam release handle to ""Sealing"" position. Press [Manual]; select ""High Pressure,"" and use [-] or [+] to choose 25 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release (page 4).", "Stir in salt, Worcestershire sauce, and pepper. Gradually add 3/4 cup of the cheese, stirring until cheese melts. Spoon grits from cooker into 4 bowls. Garnish with chopped scallions and remaining shredded cheese.", "Pressure-Perfect Tip: For a thinner consistency, stir in 2 to 3 tablespoons additional milk at the end."]

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup stone-ground cornmeal, 3 3/4 cups water, 1 cup 2% reduced-fat milk, 1 tablespoon canola oil, and more.

Yes, Ground Corn Breakfast Bowls falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ground Corn Breakfast Bowls

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