I am not from the South. And even if I were, I wouldn’t pretend that these grits even come close to the real thing. My husband repeatedly reminds me of the perils of putting healthy impostor dishes in front of him, claiming they are just as good as the original. This dish will be no different. But, as with all the healthy dishes I try to convince my family to eat, I only ask that you try it? And it’s so simple!
My mother-in-law is from down south. She’s from the Blue Ridge Mountains of Georgia and I knew that if I could convince her to try it, she would like it. Of course, with the expectation that she wouldn’t think it was better, but good, nonetheless. So, when I found out my in-laws would be coming over for Sunday breakfast, I jumped at the chance to make these healthy bowls of goodness.
Success! She loved them. She admitted they were not as good just as we thought, but she did love them. Sure, I added a couple of unhealthy flavor bites. But they remain a healthy alternative overall... and sometimes that’s the best you can hope for with a dish like this. So, what’s the secret to making these miraculous vessels of yum? There isn’t one. It’s that simple.
Ingredients
1 cup quinoa
2 tablespoons butter
1 cup whole milk (don’t use the reduced-fat stuff... it’s less healthy than whole and doesn’t taste nearly as good).
½ cup brown sugar
1 tablespoon maple syrup
Toppings: Nuts (sliced almonds, crushed walnuts, pepitas, etc.), dried fruit (craisins, raisins, etc.), fresh fruit
Directions
Cook the grits according to package instructions.
Once cooked and tender, stir in butter until melted.
Stir in milk.
Spoon into bowls and serve with preferred toppings.
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