This beautiful Southern Chocolate Grits n Berries recipe is so simple to make and delicious you’re going to wish you had made it sooner. You are combining delicious ripe fresh berries, grits, cocoa powder, pure vanilla, a touch of granulated sugar, and cream for a breakfast that’s hearty, filling, and ready to eat in no time flat.
When my son Kory was little, I decided to move back down South to Sunny Florida. Unfortunately, after moving here, one of the things that seemed to irk my son was the fact I couldn’t find his favorite morning breakfast item, “CoCo Wheats” I searched high and low every store that I went in to shop, still nothing. I felt defeated as a mom telling him I couldn’t find them and was almost ready to order them if I could to keep the peace.
One day at the market I decided to pick up a bag of “Quick Grits” to make my favorite go-to grits recipe Creamy Shrimp and Grits, and it hit me, I couldn’t make My son Chocolate grits? I had all the ingredients on hand and what the heck it couldn’t hurt to give it the old scholar attempt to see if he liked them. I lucked out Kory loved them. Go, Mom!!!
I have to share with you all that this delicious and simple to make the recipe for Southern Chocolate Grits n Berries was the best idea I ever had that day, and Kory and I have been enjoying this yummy meal on busy mornings for years now. We love the chocolate flavor, the texture of the creamy grits, and the fabulous taste of this recipe, and I am betting you will too.
What Are Grits?
Grits are a portion of food made by boiling ground maize, aka corn. Grits are from Native American origin and are similar to other thick maize-based porridges from around the world such as polenta. Modern grits are commonly made of alkali-treated corn known as hominy, in which case it may be called “hominy grits.” “Instant grits” and “quick grits” use hominy processed for faster cooking, widely sold in supermarkets. Nowadays, grits are usually made from hominy, called “hominy grits.” “Instant grits” and “Quick Grits” use hominy that has been processed for faster cooking, and is sold in most supermarkets.
Did you know?
Grits are from the Native American culture and are similar to other known thick maize-based porridges from around the world such as polenta.
Almost three-quarters of grits sold in the United States are in the South, stretching from the state of Texas to Virginia, which is also known as the “Grits Belt.”
The state of Georgia declared grits its official prepared food in 2002. Similar bills have been introduced in South Carolina.
The word grits, originates from the Old English word “grytt,” meaning coarse meal.
To the Southerner, eating grits is practically almost a strict religion, and in most old-school Southern homes, breakfast without grits is utterly unthinkable. Of course, many of the traditionalists would never consider using quick cook grits in the South. However, trust me us mothers with children, full-time jobs, and errands understand that making long-cook stone-ground grits may not be much of an option Monday- Fridays.
Ingredients needed for Southern Chocolate Grits n Berries
Four cups of water
1/2 of a teaspoon salt
One tablespoon of real butter
One teaspoon of pure vanilla extract
One and 1/2 tablespoons of baking cocoa powder
Two cups of quick cook grits
Granulated sugar to your taste
Half and half dairy cream or whole milk
fresh mint optional
Southern Chocolate Grits n Berries
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons real butter
- 1 teaspoon pure vanilla extract
- 2 tablespoons baking cocoa powder
- 2 cups quick cook grits
- granulated sugar to taste
- warm half and half dairy cream or whole milk
- 2 cups fresh raspberries
- 2 cusp fresh blackberries
- 4-6 sprigs fresh mint
- In a medium metal pot, bring the water, and salt to a full boil.
- Then add 2 tablespoons of butter, pure vanilla extract, and cocoa powder to the boiling water.
- Slowly stir the quick cook grits into the boiling mixture. Stir continuously and thoroughly until grits are well mixed.
- Let the pot return to a boil, cover the pot with a lid, lower the temperature, and cook for about 10-15 minutes stirring occasionally. Add more water if you find it necessary to thin the grits further.
- Sweeten the grits with granulated sugar to your own taste.
- Ladle while still hot into bowls, add a touch of whole milk or half and half dairy cream, top with fresh raspberries and blackberries, garnish with fresh mint if desired.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2020-2013 unauthorized use and/or duplication of content/ material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with proper and specific direction to the original content.