Monday, August 11, 2014

Brie and Butter Grits with Honey and Raspberry Compote

Doesn't the title of this post make you weep with joy?  I get a little misty eyed.  I might need to take several moments if this gets prepared in the Launchpad Kitchen.  From Food 52

Brie and Butter Grits
  • 1 cup water 
  • 1/2 cup milk 
  • 1 pinch salt 
  • 1/2 cup grits or polenta 
  • 1 tablespoon butter 
  • 2 tablespoons Brie cheese 
  • 2 to 3 tablespoons honey 
Raspberry Compote
  • 1/3 cup fresh or frozen raspberries 
  • 2 tablespoons brown sugar 
  • 2 tablespoons slivered almonds

  1. In a medium pot, bring the water, milk and salt to a boil. Add the grits and lower to a simmer, stirring occasionally. After 2 minutes, add the butter, the Brie, and 2 tablespoons of the honey. Taste to adjust the sweetness according to your preference. Simmer for another 3 to 4 minutes and serve in a bowl.
  2. For the raspberry compote, simply add the raspberries and the sugar to a small pot and simmer until thickened, about 3 minutes. Top the grits with the slivered almonds, raspberries, and add a bit more honey or brown sugar if desired. Enjoy!

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