Sweet Grits with Strawberry Sorghum Topping

White creamy grits with just the right amount of sweetness make for a delicious breakfast. Perfectly topped with an easy to make sorghum and strawberries sauce.

Yield: 4 Servings

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SWEET GRITS WITH STRAWBERRY SORGHUM TOPPING

Cook time: 30 MinTotal time: 30 Min

Ingredients

• 2 cups whole milk
• 1 tsp. kosher salt
• 2 Tbsp. light brown sugar
• 1 cup The Old Mill White Grits
• 6 Tbsp. butter, divided
• ¼ cup sorghum
• 2 ½ cups sliced fresh strawberries
• 4 Tbsp. chopped toasted pecans
• ⅛ tsp. ground cinnamon

Instructions

1. Bring milk to a simmer in a large heavy saucepan over high heat. Add salt and sugar, and slowly whisk in the grits along with 2 cups water into the pot. Stir and return to a boil. Reduce heat to medium low and cook, stirring often, until grits are thick, tender, and creamy, about 10 minutes. Stir in 4 tablespoons butter.
2. Melt 2 tablespoons butter in a medium skillet over medium high heat. Stir in sorghum and strawberries; reduce heat to medium low and simmer 2 minutes, stirring occasionally, until berries are softened.
3. Divide grits evenly among bowls and top each with strawberries and pan juices. Stir together pecans and cinnamon; sprinkle over top.