This is one of the two longer-cooking breakfast grain dishes this week. It takes about 1 hour 10 minutes in the oven, so it might be more practical for a weekend breakfast. Grits are much like polenta, and traditionally served as a savory dish, often with cheese added. Here I mixed the grits with the higher-protein millet, and liked the texture of the mix as well as the nuttier flavor. I warmed leftovers in my toaster oven and enjoyed this throughout the week.
Ingredients
- ½ cup corn or hominy grits
- ½ cup millet
- ¾ to 1 teaspoon salt (to taste)
- 4 cups water
- 2 tablespoons butter
- 2 tablespoons honey or maple syrup, or 1 tablespoon each, plus additional for drizzling
- ⅓ cup chopped pecans, lightly toasted
- Optional: Milk for serving
- Nutritional Information
Nutritional analysis per serving (6 servings)
170 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 2 grams protein; 10 milligrams cholesterol; 348 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 6
Preparation
- Preheat the oven to 350 degrees.
- Heat a 9- or 10-inch cast-iron skillet over medium-high heat and add grits and millet. Toast, stirring, until grains smell fragrant, a bit like popcorn, 3 to 5 minutes, and remove from heat. Add the salt and water and stir.
- Place pan in oven and bake for 50 minutes. Stir in butter and honey or maple syrup and return to oven for 15 to 20 minutes, until the mixture is no longer watery. Remove from heat and serve, topping each bowl with a drizzle of maple syrup and a sprinkling of toasted pecans. Add milk if desired.
- Advance preparation: If you want this to be soft, serve right away. You can also allow it to stiffen, then cut into squares and heat in the oven, toaster oven or in a skillet.
Dining and Cooking