These grits are inspired by the Filipino sticky banana rice that my best friend Jon Jon's grandmother made when we were kids - I loved the exotic taste of it. I think it works best as a dessert, even though it was traditionally served up with dinner. CYou can serve it with dinner too if you'd like - just make the recipe less sweet by decreasing the amount of sugar or agave nectar, or leave it out entirely.) Who is Oudwee? She's my cousin who loves grits. This is a DFC favorite; I hope you like it too.
- 1/2 cup sweetened coconut flakes
- 1 1/2 cups coconut milk
- 2 bananas, 1 whole and 1 sliced into 1/4-inch-thick pieces
- 1 20-oz. can of crushed pineapple, drained
- 1 1/2 cups water
- A pinch of sea salt
- 4 tbsps. unsalted butter
- 1 cup stone ground grits (not quick cook; polenta or yellow grits are OK substitutes)
- 1 cup white sugar or agave nectar
1. Preheat oven to 375°F.
2. Arrange the coconut flakes in a single layer on a rimmed baking sheet. Toast coconut until golden brown, about 10 minutes. Transfer to a small bowl and set aside.
3. In a blender, puree the coconut milk, the whole banana, pineapple, water, and salt.
4. Transfer mixture to a 6-quart pot and bring to boil.
5. Meanwhile, in small pan on medium, saute 2 tablespoons butter and the sliced banana for 3 minutes. Remove from heat.
6. Slowly add the grits to coconut-milk mixture, whisking constantly to break up lumps. Add sugar or agave, reduce heat to low, and simmer grits for 10 to 15 minutes Cif using polenta, make it a little longer), stirring frequently.
7. Add sauteed bananas, stirring gently to combine. Serve up the grits immediately, garnished with toasted coconut.
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