Sweet Breakfast Grits Cake, loaded with cranberries and almonds, is a great way to have grits for breakfast! It might just turn out to be one of your new breakfast specials!
I'm always looking for new ways to have breakfast. After all it is supposed to be the most important meal of the day. Grits are a Southern food and Manservant loves them. For a special breakfast he loves creamy grits loaded with cheese, but generally he sticks to more healthy oatmeal. However after a bit of research I am finding that grits are lower in fat and higher in carbs, but oatmeal has double the fiber. Long and short of it...as long as you don't load your grits with a ton of butter and sugar, it seems to me to be almost a toss up!
This grits cake is as simple to make as making grits...because that is what you do. Basically you use milk, a little sugar and bring it to a boil. Stir in your grits and whisk until they've thickened. Add in some eggs, which also add some protein, and then stir in the fruit and nuts of your choice. Feeling still in the holiday mood, I added cranberries and slivered almonds but stir in your favorites.
There are many recipes for grit cakes out there but I haven't found one for a sweet grits cake. By baking your grits mixture in a baking dish you end up with a tasty breakfast cake that is perfect cut into wedges and served with a dollop of yogurt or perhaps a drizzle of cream. Either way you may not have fried grits but you do have somewhat healthy grits for breakfast that I'm sure will delight even the pickiest eaters. The amazing thing is that Manservant didn't even know this sweet breakfast grits cake contained grits! And he calls himself a good Southern boy!
There are many variations one can make with this cake. It can be made with Cream of Wheat or Cream of Rice but since I had quick grits that needed a home I chose this version. It truly is breakfast in a dish.
Need some more breakfast inspiration? Though it may not have grits, this Raspberry and Ricotta Breakfast Cake from my friend Tricia at Saving Room for dessert sounds heavenly. Needing something in a bowl? This vanilla and brown sugar breakfast polenta from Brown Eyed Baker sounds so comforting!
Want the more traditional shrimp and grits? Shrimp and Grits with tomatoes is fabulous!
This corn and grits puddin' with green chiles and cheese is so yummy!
And there's always Amana Hoppelpoppel. Check it out. It isn't pretty but these scrambled eggs are great!
Please Pin and Share the Grits!
Recipe
Sweet Breakfast Grits Cake
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
- Total Time: 55 Minutes
- Yield: About 6 Servings 1x
- Category: Breakfast
- Method: Baking/Stovetop
- Cuisine: American
Description
Sweet Breakfast Grits Cake, loaded with cranberries and almonds, is a great way to have grits for breakfast! It might just turn out to be one of your new breakfast specials!
Ingredients
⅓ c dried bread crumbs (I used graham cracker crumbs)
2 c milk (or cream and milk and in my case I used eggnog!)
⅓ c plus 2 T sugar
½ t salt
¾ c Cream of Wheat or Cream of Rice or Quick Grits
2 eggs, lightly beaten
¼ t almond or vanilla extract
1 c chopped almonds (I used honey roasted slivered almonds but use your favorite nut)
1 c dried fruit (I used cranberries)
Instructions
Preheat the oven to 350. Butter a baking dish 7" in diameter and about 2" deep.
Mix the bread crumbs or graham cracker crumbs with the 2 T of sugar. Sprinkle on sides and bottom of baking dish. Shake out excess and reserve for topping.
Put the milk and or milk/cream mixture, sugar and salt in a heavy bottomed saucepan. Bring to a boil and slowly stir in the grits. Stir constantly over medium heat until the mixture has thickened. This only takes a few minutes. Remove from heat and blend a little of the hot milk mixture into the beaten eggs while stirring constantly. Then add the eggs to the grit mixture and beat until well blended.
Stir in the extract and fruit and nuts. Spoon the mixture into the prepared baking dish. Top with reserved topping.
Bake for 30 minutes. Remove and let rest for 5 minutes. Slice into wedges. This can also be reheated.
Cedar Moore says
I made it with raisins and pecans and also switched the sugar to a sugar substitute. It turned out so delicious. Served it with plain yogurt on the side to boost the protein. Thanks for the recipe!
Abbe says
Thanks so much for these great ideas. Can't wait to try your version!
Wendell T says
Great recipe, I added a quarter cup of sweetened coconut and a dash of cherry flavoring.
Abbe says
Thanks so much Wendell! I love your additions!
Tricia @ Saving Room for Dessert says
My husband also loves grits and I bet he would adore this recipe. He makes simple grits in the morning sometimes and often adds a spoon of sugar. I personally love plenty of butter in my grits - so perhaps I should stick with oatmeal 🙂 Lovely recipe. Have a very happy New Year Abbe!
mimi rippee says
Love this idea. Like a baked polenta, but not savory. Brilliant.
Susan says
Love the sound of the cranberries and almonds in this grits recipe! I've only had grits one in my life (years ago). Good time to revisit this southern staple.
sippitysup says
So delightful and so simple. Besides I love grits... GREG
John / Kitchen Riffs says
I like grits, too! They're really good. Although I tend to use them more for dinner than breakfast. (Like Liz, I love the shrimp/grits combo.) This looks like a fantastic dish -- thanks.
Liz says
I need to get more grits on our menu! I've only eaten them with shrimp...but a breakfast version sounds terrific!
angiesrecipes says
That's an amazing breakfast! I have never had a grits cake...so interesting and yummy!