Southern Chocolate Grits n Berries

This wonderful Southern Chocolate Grits n Berries recipe is so simple to make and delicious you’re going to wish you had made it sooner. 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 really 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 just to keep the peace.

Southern Chocolate Grits n Berries

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, why could I 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!!!

Chocolate Grits 2I have to share with y’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 chocolaty flavor, the texture of the creamy grits, and with the fabulous taste of this recipe and I am betting you will too.

What are Grits?

Grits are a food made by boiling ground maize aka corn. Grits are from the 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.

Chocolate Grits Close-upTo 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.

This wonderful Southern Chocolate Grits n Berries recipe is so simple to make and delicious you’re going to wish you had made it sooner. 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.

Southern Chocolate Grits n Berries

  • 2 cups of water
  • 1/2 of a teaspoon salt
  • 1 tablespoon of real butter
  • 1/2 of a teaspoon of pure vanilla extract
  • 1 and 1/2 tablespoons of baking cocoa powder
  • 1 cup of quick cook grits
  • granulated sugar to your own taste
  • half and half  dairy cream or whole milk
  • fresh raspberries
  • fresh blackberries
  • fresh mint optional

Directions

  1. In a medium metal pot, bring water,  and salt to a boil.
  2. Then add 1 tablespoon of butter, pure vanilla extract, and cocoa powder to the  boiling water.
  3. Slowly stir the quick cook grits into the boiling mixture. Stir continuously and thoroughly until grits are well mixed.
  4. Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for about 10-15 minutes stirring occasionally. Add more water if  you find it necessary.
  5. Sweet the grits with granulated sugar to your own taste.
  6. 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.
  7. Enjoy your morning!

© Heidy L. McCallum and The McCallum’s Shamrock Patch,2016- 2013. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are 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 appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

This wonderful Southern Chocolate Grits n Berries recipe is so simple to make and delicious you're going to wish you had made it sooner. 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.

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2 comments

  1. These look delish!! I’ve only ever tried grits once and they were plain so I didn’t really get to experience the see that they are. I’m thinking these need to make an appearance asap in this little ole kitchen of mine!!

    Like

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