Featured Pinch Tips Video
- 1 c
- 1 c
- milk or milk alternative (rice, coconut, etc.)
- 1/2-3/4 c
- quick cooking grits, quick cooking polenta or ground semolina
- 1-2 Tbsp
- orange zest
- 1 medium
- orange, peeled, seeded and remove as much of the pith as you can
- 1/2 c
- plain yogurt, drained/greek yogurt (whole milk yogurt is best!)
- 3 Tbsp
- good quality honey
- 1/2 c
- pistachios, toasted (good subs: walnuts, almonds, hazelnuts, pecans)
- light sprinkle of a warm spice: cinnamon, cardamom, allspice or freshly grated nutmeg
1Combine water, milk, and a pinch of salt in a saucepan and heat until very hot but *NOT* boiling. Whisk in grits/polenta/ or semolina and return to a boil. Reduce heat to medium and whisk until polenta thickens, 5-10 minutes. (Cooking times will vary. Quick cooking grits only take 5-6 minutes to cook whereas ground semolina only requires 1 minute if that.) Remove from heat, cover, and let stand for at least 5 minutes.
2Zest orange to yield 1 teaspoon; then peel orange and dice sections. Note: I used a food processor on PULSE to prep the orange flesh. In a small bowl, combine zest, orange pieces, yogurt, 1 tablespoon honey and a pinch of warm spice of choice.
3Stir remaining honey into polenta and divide into bowls. Top with orange-yogurt mixture and sprinkle with nuts. You can garnish more orange zest on top, too if desired.