This recipe is from Chapter Two of The Quick and Easy Breakfast Cookbook
These easy, creamy grits are baked under a layer of maple and brown sugar pecan pie filling, making them a decadent breakfast that toes the line of dessert.
Makes 8 servings
Ingredients
1 1/2 cups water
1 1/2 cups milk
2 cups instant grits
1/2 cup brown sugar, packed
1/4 cup heavy cream
1/2 teaspoon cinnamon
Scant 1/2 teaspoon salt
2 large eggs
1/3 cup brown sugar, packed
1/3 cup maple syrup
2 tablespoon unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups pecans, roughly chopped
Instructions
- Preheat the oven to 350° F. Spray a 9-inch square baking dish liberally with nonstick cooking spray.
- Place the water, milk, and instant grits in a large saucepan and stir to combine. Set the pan over medium-high heat and bring the liquid to a boil, stirring occasionally. Once boiling, reduce the heat to medium-low and stir constantly for 3-5 minutes, or until the grits are thickened and bubbling.
- Remove the pan from the heat. Stir in the brown sugar, heavy cream, cinnamon, and salt. Pour the grits into the prepared baking dish.
- Place the eggs, brown sugar, maple syrup, melted butter, vanilla extract, cinnamon, and salt in a large mixing bowl. Whisk until smooth. Fold in the chopped pecans. Pour the mixture into the baking dish over the grits.
- Transfer the baking dish to the middle rack of the preheated oven. Bake for 35-40 minutes, until the topping is deeply golden and no longer liquid in the center. Remove the baking dish from the oven.
- Allow the grits to cool for at least 15-20 minutes before serving. To store, allow the grits to cool completely, then cover the dish with aluminum foil and refrigerate for up to 3 days.
