Way back in the winter – when peaches were still a distant dream – I found myself pondering over grits. I dared not doubt my love for the cheesy kind I have with my eggs (or the spicy baked version with tomatoes) but was yet to explore the sweet variety. Within a few seconds, this idea came to me. Silky coconut milk, crunchy coconut flakes, sweet juicy peaches – it just had to work. And it did. Just as I suspected, sweet grits are as delectable as the savory kind. Now the possibilities are limitless!
These sweet coconut grits can be served for breakfast, or for dessert if in smaller portions.
(Yield: 2 servings)
Ingredients:
1 14 oz can light coconut milk
1/3 c quick-cooking grits
A pinch of salt
2 tsp sugar
1 tbsp butter
1 peach, sliced
2 tbsp coconut flakes
Procedure: Bring coconut milk to a simmer in a small pot. Gradually whisk in grits. Reduce heat to low, add salt and sugar, cover tightly with a lid and cook for 5 min, stirring frequently. Turn heat off and whisk in butter. To grill peach slices, heat a grill pan over medium heat. Cook peaches 2-3 min per side, flipping once, until brown grill marks appear. To serve, divide grits into 2 bowls. Top with peaches and coconut flakes.
