When I want quick, 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. No shame. And no shame in yet another recipe for apples.
Slice the apples 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...
"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.
Serves 1.
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 occasionally stirring, 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 them from heat. Stir 1 tsp. butter into the grits, then spoon them into a bowl. Lay the apples on top and dust them with more cinnamon.
Tip: If your apples are sticking to the pan, add a tiny bit more butter and a little splash of water.