Sunshine Grits/Polenta

Sunshine Grits/polenta Recipe

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The American South Meets the Magical Mediterranean! From Delicious Living (adapted). For thicker porridge use the larger amount of polenta/grits indicated.

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10 Min
5 Min
Stove Top


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.

About Sunshine Grits/Polenta

Course/Dish: Other Breakfast
Main Ingredient: Rice/Grains
Regional Style: Mediterranean
Dietary Needs: Vegetarian