OVEN-BAKED GRAINS WITH PECANS AND MAPLE SYRUP
This is one of the two longer-cooking breakfast grain dishes this week. It takes about 1 hour 10 minutes in the oven, so it might be more practical for a weekend breakfast. Grits are much like polenta, and traditionally served as a savory dish, often with cheese added. Here I mixed the grits with the higher-protein millet, and liked the texture of the mix as well as the nuttier flavor. I warmed leftovers in my toaster oven and enjoyed this throughout the week.
Provided by Martha Rose Shulman
Categories breakfast, brunch, quick, main course
Time 1h15m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Heat a 9- or 10-inch cast-iron skillet over medium-high heat and add grits and millet. Toast, stirring, until grains smell fragrant, a bit like popcorn, 3 to 5 minutes, and remove from heat. Add the salt and water and stir.
- Place pan in oven and bake for 50 minutes. Stir in butter and honey or maple syrup and return to oven for 15 to 20 minutes, until the mixture is no longer watery. Remove from heat and serve, topping each bowl with a drizzle of maple syrup and a sprinkling of toasted pecans. Add milk if desired.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 9 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 347 milligrams, Sugar 0 grams, TransFat 0 grams
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