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2 Cups prepared Gruff Ancient Grain Grits.
1 ripe persimmon diced
1 Cup red raspberries
4 tsp Cinnamon
4 tsp butter
Pure Maple Syrup & Coconut Milk or Cream
Bring 2 1/2 cups of water to a boil. Add 2 cups of grits and reduce heat to low. At 6 minutes stir then replace lid. Cook on low for 6 more minutes and set aside. (Or increase water by 1/2 Cup for a more porridge like consistency)
After grits have rested, stir in cinnamon and butter.
Dice the persimmon and wash the berries. Fresh berries are best but if not available try freeze dried.
Divide grits into 4 bowls, and garnish with persimmons and berries.
Drizzle with maple syrup and top with the milk of your choice. Sprinkle with additional cinnamon if you'd like.
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