In many parts of the country, winter is still flexing its muscles with snow, ice and sleet.
This morning, we fueled up for sledding and shoveling with a hot breakfast. Lately, we’ve been swapping out our tired oatmeal routine with a bowl of Jamaica grits from Virginia Willis’s Grits
(Volume 5). Laced with coconut milk, cinnamon, bananas and vanilla, it’s a rich indulgent breakfast that functions like a cashmere sweater for your bones.
And we’re not the only ones subbing our oats for a new take. Grains like barley, amaranth and even quinoa have taken center stage in our breakfast bowls. We’re bookmarking this barley bake with figs and cardamom
for our next brunch party, and can’t get over the fine, nutty flavor of amaranth in this porridge doused with almond milk
If you’re looking to update your hot cereal agenda, Virginia’s recipe is a great entry point.
Jamaican Grits Porridge
Serves 4 to 6
1 cup yellow stone-ground grits, fine grind
1 cinnamon stick
Fine sea salt
One 12-ounce can evaporated milk
2 tablespoons dark-brown sugar, firmly packed, or more to taste
1 teaspoon pure vanilla extract
½ teaspoon freshly grated nutmeg
2 ripe bananas, for serving
½ cup unsweetened shredded coconut, toasted, for serving
In a medium saucepan, bring the coconut milk and 2 cups of water to a boil over high heat. Whisk in the grits and stir until smooth. Add the cinnamon stick and ¼ teaspoon of salt. Reduce the heat to low and simmer, stirring often, until tender and creamy, 45 to 60 minutes. Remove the grits from the heat and discard the cinnamon stick.
Slowly whisk in the evaporated milk until smooth. Add the sugar, vanilla and nutmeg. Season to taste with salt and sugar. Ladle the mixture into bowls; top with sliced bananas and shredded coconut and serve.