sunshine grits/polenta

Name: Sunshine Grits/Polenta
Prep time: 10 min
Cook time: 5 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 cup(s) water; 1 cup(s) milk or milk alternative (rice, coconut, etc.); 1/2-3/4 cup(s) quick cooking grits, quick cooking polenta or ground semolina; 1-2 tablespoon(s) orange zest; 1 medium orange, peeled, seeded and remove as much of the pith as you can; 1/2 cup(s) plain yogurt, drained/greek yogurt (whole milk yogurt is best!); 3 tablespoon(s) good quality honey; 1/2 cup(s) pistachios, toasted (good subs: walnuts, almonds, hazelnuts, pecans); - light sprinkle of a warm spice: cinnamon, cardamom, allspice or freshly grated nutmeg

8 Pinches

C G

Vallèe du Willamette, OR

Updated on Feb 11, 2016

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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prep time 10 Min

cook time 5 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 cup water
1 cup milk or milk alternative (rice, coconut, etc.)
1/2-3/4 cup quick cooking grits, quick cooking polenta or ground semolina
1-2 tablespoon orange zest
1 medium orange, peeled, seeded and remove as much of the pith as you can
1/2 cup plain yogurt, drained/greek yogurt (whole milk yogurt is best!)
3 tablespoons good quality honey
1/2 cup pistachios, toasted (good subs: walnuts, almonds, hazelnuts, pecans)
- light sprinkle of a warm spice: cinnamon, cardamom, allspice or freshly grated nutmeg

How To Make sunshine grits/polenta

Step 1

Combine 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.

Step 2

Zest 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.
Step 3

Stir 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.
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