Griesspudding - Grits Pudding Recipe
Simple Grits Pudding recipe, make it in an interesting pudding form like a heart shape see
Kaiser Heart Shaped Pan
or a medium size ramekin and top with a hot fruit sauce made of raspberries, strawberries, blueberries,
blackberries or cherries, the perfect dessert for you and your sweetie on a romantic Valentine's Day.
1 L / 1 quart milk, pinch salt
2 tablespoons lemon peel
250 g / 8.7 oz instant grits (instant polenta, couscous)
1 vanilla bean (or 1 teaspoons pure vanilla extract)
20 g / 0.7 oz butter
60 g / 2 oz sugar
1 bag (10 oz) of frozen berries or cherries, 50 g / 1.7 oz sugar
4 tablespoons of red juice (raspberry, strawberry, cherry etc.)
Add milk and a pinch of salt to a pot. Add the peel of an untreated lemon and
one vanilla bean cut open lengthwise to the milk, scraping out the beans. Bring
the milk to a slow boil and stir slowly, do not scorch milk. Remove the lemon peel
and the vanilla bean from the milk. Pour the grits into the hot milk and stir until
it thickens. Remove milk/grits from the stove top.
Whisk the eggs, soft
butter and sugar and a few tablespoons of the hot grits to it (to temper it) then
stir under the hot grits, return to heat while mixing rapidly until mixture puffs up
once. Remove pudding immediately from heat. Rinse a 'pudding' form with cold water and
fill the grits into it. Let the grits pudding cool and put into the fridge until ready
to serve. Flip the grits pudding upside down on a decorative plate, removing it from
the form. Serve with cold or hot fruit sauce on top.
Let fruit thaw in a blender sprinkled with the sugar until all juices are released.
Blend the fruit with little red juice added to it, then press through a sieve. Heat
sauce in a small pot (optional).
Foto Credit: Fotolia
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