On those mornings when you are craving something a little sweet, this is a great choice. It cooks quickly and is delicately sweet...yum.
2 1/2 cups unsweetened almond or soymilk
2 tablespoons brown rice syrup
pinch sea salt
1/2 cup yellow corn grits
Place all ingredients in a sauce pan over medium heat. Cook, whisking constantly, until the mixture boils. Reduce heat to low and cook, whisking frequently, until the grits thicken and the center pops and bubbles, about 25 minutes. Spoon into individual serving bowls. Makes 3-4 servings.
Note: When they are in season, I love to stir fresh raspberries into the cereal at the end of cooking, or sprinkle them on top of each bowl. You may also add _ cup raisins at the beginning of cooking to create more sweet taste. Finally, stir some lightly toasted chopped pecans for some protein and extra energy.