There is nothing that will “put a little south in your mouth” like a bowl of grits. Made from stone ground whole kernel corn and available in yellow, white, and even blue, grits are a healthful way to get your internal heater fired up on a cold morning.
To make four generous servings, you will need 3 cups of milk, 2 cups water, 1 tsp of salt, 1 cup of stone ground, whole kernel grits, and 2 Tbs of butter. Bring the milk and water to a boil in a medium-size sauce pan over medium-high heat. Add the salt, slowly whisk in the grits until incorporated, and return to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 1½ hours, until thickened. Stir in the butter, divide the grits among 4 cereal bowls and add your favorite topping. You could cut your preparation time by using quick cooking grits, but cooking real grits from scratch is a 1½ hour labor of love.
There are many different ways to top grits, both sweet and savory, depending on whether you are serving them for breakfast or as a lunch or dinner side dish, but here is an Amoretti Test Kitchens favorite with real flavors of the south and perfect for breakfast. Combine ¼ cup of chopped pecans with 1 cup plain non-fat Greek yogurt. Stir in ½ cup of diced peaches and 1 Tbs Amoretti Premium Peach Syrup. Serve over the cooked grits.
Quinoa is technically not a grain but a seed, but it is used in virtually the same way as other whole grains. Quinoa is a complete protein source, high in iron, magnesium, and fiber. It is both healthy and incredibly easy to cook.
In a medium sauce pan, bring 3 cups of water, or other liquid, to a boil and add ¼ tsp of salt. Stir in 1 cup of quinoa, reduce heat, and simmer for 20 minutes, stirring occasionally. Cover the sauce pan, remove the pan from the heat, and let it stand a few minutes. Makes four ¾ cup servings.
Combine 1 cup of sliced strawberries, ¼ cup sliced almonds, and 1 Tbs Amoretti Organolicious Premium Blue Agave Nectar in a small bowl. Add ¼ of the mixture to each bowl of hot quinoa.
Rolled oats are whole grain oats that have been de-husked, steamed, rolled into flat flakes under heavy rollers, and stabilized by a light toasting. Oats are an excellent source of thiamine, iron, and dietary fiber. Rolled oats cook more quickly than steel cut oats.
In a medium saucepan bring 3 ¼ cups of water to a boil and add ¼ tsp of salt. Stir in 2 cups rolled oats, reduce heat, and simmer, uncovered, for 5 minutes, stirring occasionally. Remove the pan from the heat, cover and let stand for 2 minutes. Makes four servings.
Maple syrup is a great flavor to mix into any hot cereal, and walnuts are a delicious addition to maple syrup. Add ¼ cup of chopped walnuts to ½ cup of Amoretti Premium Maple Syrup and stir some into the cooked oatmeal.
Steel Cut Oats
Steel cut oats take longer to cook than rolled oats, but the distinctive flavor and texture make the extra effort worthwhile! In a medium sauce pan, bring 3 cups of water to a boil and add ¼ tsp of salt. Stir in 1 cup of steel cut oats, reduce heat, and simmer for 20 minutes, stirring occasionally. Cover the sauce pan, remove the pan from the heat, and let it stand a few minutes. Makes four ¾ cup servings.
Prepare a fruit compote topping by combining 2 cups of the fresh or frozen berry of choice, along with its juice, with 2 tablespoons of the corresponding Amoretti Premium syrup or sugar free flavoring. Put the fruit of choice and its juice into a small sauce pan and warm over medium heat, remove the pan from the heat, stir in the syrup, and serve over the cooked oatmeal.
Of course there are many more cereal grains you can cook and serve for breakfast, but the grains mentioned above are the most common and most likely to be available in your regular grocery store or supermarket, and there are enough recipes here to serve a different whole grain breakfast cereal every day of the week.