When I went to college in Washington DC I learned of grits. Each morning I would stop at the dinning hall to have my grits dusted with cinnamon and sugar, before heading off to work on Capitol Hill. What a great comfort food on a cold winter's morning. That first Christmas, as I visited with my grandmother upon returning home, I told her about my new found love, grits. Grandma was appalled that an Italian American like her grand daughter would not have known about this breakfast sensation sooner. The very next morning I was treated to Maple Polenta for breakfast, an Italian version of the southern classic, "Grits".
- 3 CUPS MILK
- 3 CUPS WATER
Bring milk and water to a boil in a large saucepan over high heat.
Stir polenta mix into the boiling liquid in a slow steady stream. Reduce heat to medium and continue stirring for 5 minutes, or until thickened to the consistency of a hot cereal. Serve in shallow bowls with a lump of butter. Makes 12 large servings. You do not need to make this all at once. Blend all ingredients together and Use 1 1/4 of the mixture to 1 ½ cup of each of the liquids.
Ingredients: Corn meal, kosher salt, cane sugar & Maple Sugar.
Photo Credit: Justin Hansen