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.
1 (13.66-oz.) can coconut milk, well shaken and stirred
1 cup water
2 tablespoons honey, plus more for serving
4 green cardamom pods, gently crushed
1 cinnamon stick
½ cup uncooked quick-cooking grits
¼ cup dried apricots, chopped, plus more for serving
2 tablespoons golden raisins
⅛ teaspoon kosher salt
Salted roasted pistachios, chopped, for serving
Sat fat 18g
How to Make It
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.
Divide pudding evenly among 4 serving bowls. Drizzle with honey, and sprinkle with apricots and pistachios.
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