Weekday breakfasts are so rushed. I run around making breakfast and lunches at the same time, trying to get the boys moving so they can get to school on time. I usually don’t eat breakfast until they’ve all gone to school and I have a chance to sit for a few minutes by myself and have some tea and leftovers (I love soup for breakfast), or a bowl of Greek yogurt with a little honey and slivered almonds.
But it’s not the same as a leisurely weekend breakfast with the family. The boys help make muffins and waffles or taste test the pancakes, and we all sit down together and talk about our plans for the day. It’s a chance to slow down and enjoy time together, a nice relaxing start even if we have a busy day ahead. And I like grits for weekend breakfast, both savory and sweet. I decided to try maple syrup with grits and was pleasantly surprised at my banana maple grits concoction.
I make these homey banana maple grits with stone ground grits because they are my favorite for flavor and texture, but you can also use quick grits if you prefer, which will shorten the cooking time. It’s also good with fried apples.
Banana Maple Grits
Equipment
- 4-quart saucepan with a rounded bottom
- 8-inch nonstick skillet
Ingredients
- 1⅔ cups water
- 1⅔ cups whole milk
- 1½ tablespoons demerara sugar
- 1/4 teaspoon kosher salt
- 3/4 cup stone ground grits
- 2 tablespoons butter (divided)
- 2 tablespoons light brown sugar
- 1/8 teaspoon grated nutmeg
- 2 ripe bananas (peeling and sliced 1/4 inch thick)
- warm maple syrup
Preparation
- In the saucepan, stir together the water, milk, sugar, and kosher salt and bring to a boil. Reduce heat to low and slowly add the grits, gently whisking until all the grains are added. Cover and bring back to a boil. Uncover and reduce heat to medium –low and allow to simmer, stirring occasionally until the grits have thickened, about 1-1/2 hours. Add a little more milk if the grits are too thick. Stir in 1 tablespoon of butter.
- Start the bananas when the grits are almost done. Melt 1 tablespoon of butter in the nonstick skillet, then stir in the brown sugar and nutmeg. Add the sliced bananas and cook until the bananas are soft, about 3 minutes.
- Serve grits in small bowls topped with bananas and warm maple syrup.
I have been really into grits lately! I haven’t made them for breakfast though & these look to die for!
Thanks! Grits are one of the world’s great food inventions, IMO. 🙂
Yum! I love weekend mornings as well, and I get really sad if I don’t have time for a leisurely breakfast with the bf. I typically do savory grits, but these look super yummy!
Thanks Katie, I like savory grits too.
I haven’t been much of a grits fan in the past, but this has got to taste good!
Thanks Kalyn, they make a good breakfast or even dessert. 🙂
that sounds like such a lovely weekend tradition, and the food looks absolutely delicious!
Love this idea Andrea. Since we’re mostly dairy free, I’d substitute almond milk, but I like the idea of sweet grits. I’ve only had plain grits.
You are so creative! What a great recipe that I certainly would never have thought of. Grits have sounded so wonderful lately, and I’m sure it’s because we’ve been avoiding that “starch” at dinner, but what a great idea for breakfast. Heck! At this point, this would seem like dessert!
What a delicious recipe! And, I love that you used the stoneground grits. A great, healthy, breakfast to start your day. Come visit when you can.
These do sound so homey! I haven’t had grits in forever – you’re really making me want to fix that ASAP. 🙂