Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

You might think of grits being a savory dish served alongside shrimp or eggs, but here they are used in a sweet breakfast that falls somewhere between Cream of Wheat and rice pudding. The grits are cooked in cardamom- and cinnamon-spiced coconut milk, with dried apricots and raisins adding both sweetness and texture. If you’re feeling extra decadent, pour on some heavy cream or more coconut milk on top when serving. Shopping tip: If you can’t find whole cardamom pods, ground cardamom works, too. Plus there’s no need to fish the pods out once you’ve finished the pudding.

Gallery

Credit: Jennifer Causey

Recipe Summary

total:
15 mins
hands-on:
10 mins
Yield:
Serves 4 (serving size: ⅔ cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together coconut milk, water, honey, crushed cardamom pods, and cinnamon stick in a medium saucepan; bring to a boil over high. Stir in grits, apricots, raisins, and salt. Reduce heat to medium-low; cook, stirring often, until grits are tender, about 6 minutes. Remove and discard cardamom and cinnamon.

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  • Divide pudding evenly among 4 serving bowls. Drizzle with honey, and sprinkle with apricots and pistachios.

Nutrition Facts

329 calories; protein 3g; carbohydrates 35g; fiber 1g; fat 20g; saturated fat 18g; sugars 16g; sodium 74mg.
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