If you're feeling like mixing it up and getting adventurous for breakfast but still want something cozy like oatmeal, these Maple + Coconut Grits are a cozy breakfast and a little bit of southern soul food.
Served warm with warm maple syrup poured on top and topped with shredded coconut (toasted if you're feeling extra fancy), sunflower seeds to mix up the texture and a touch of salty, raisins, and ground flaxseed. You can even add a bit of cinnamon or anything else that speaks to you as a topping.
PrintMaple + Coconut Corn Grits
cozy, comforting, and a bit from the usual
Ingredients
- 1 cup corn grits (polenta)
- 3 cups of water
- ½ teaspoon salt
- 2 tablespoons of maple syrup
- ½ tablespoon of ground flaxseed
- sprinkle of raisins
- sprinkle of roasted, salted sunflower seeds
- sprinkle of shredded coconut
Instructions
You'll follow the instructions on the packaging for making the corn grits (polenta). I used Bob's Redmill corn grits and the measurements for the corn grits, water, and salt are what is recommended on their packaging. You'll bring the water to a boil and then add the corn grits and salt, then turn the heat down to medium low to medium and cook for about 5 minutes. I like the consistency to be a little thicker. Once the corn grits are cooked to the consistency that you like you'll add your desired portion to a bowl and top with the maple syrup, ground flaxseed, raisins, sunflower seeds, and shredded coconut.
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