Updated: Sep 28
When I want quick, (and apple-y) comfort in the morning, this recipe never disappoints. I won't lie and say that I make long-form old-fashioned grits, because usually making coffee has used up my motivation for getting up in the first place; I am an instant-grits girl all the way.
Apples are marvelous in their utility. Slice them wafer-thin, give some heat and a nub of butter, and they quickly relax into sweet, honey-slicked softness. Lay the apples on a hot pillow of grits and find a spoon. It's basic, yes...but there is a hidden charm too, if you look for it. Like a woodland cottage covered in moss. I
t's so nice to take your time eating when making the food took no time at all.
"The brown sugar I've suggested below is of course, optional because you don't need to add the extra...your call!"
Notes: Instant grits are Quaker. Butter is unsalted.
PAN APPLES & GRITS
Ingredients: 1 apple, 1/4 cup uncooked grits, 2 tsp. butter, 1 tbsp. brown sugar, cinnamon, pinch of salt.
1. Core apple and slice thinly, leave the skin on.
2. Heat 1 tsp. butter in a nonstick skillet pan over medium heat until melted. Add the apples and a sprinkle of cinnamon. Cook apples while stirring occasionally, until they are soft and caramelizing, 10-15 minutes.
3. Meanwhile, cook the grits with a pinch of salt according to package instructions. Set aside.
4. When apples are done, remove from heat. Stir 1 tsp. butter into the grits then spoon them into a bowl. Lay the apples on top and dust with more cinnamon.
Tip: If your apples are sticking to the pan, add tiny bit more butter and a little splash of water.