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.
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.
- 1-2/3 cups water
- 1-2/3 cups whole milk
- 1-1/2 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
- 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.
4 quart saucepan with a rounded bottom
8-inch nonstick skillet