At the Peabody, this unusual grits pudding is normally served with peach slices sautéed in honeyed orange butter. While that’s always an option at home, if you really want to dazzle guests, let the pudding stand on its own; by itself, you can better appreciate both the flavor and texture of the grits. Should you decide to use the garnish, however, simply sauté a dozen fresh peach slices in a tablespoon of butter over moderate heat till barely browned, about 2 minutes, add 1 ⁄4 cup of honey, 2 tablespoons of water, and a tablespoon of grated orange rind, stir till the peaches are soft and the sauce slightly thickened, and spoon over the pudding.
Makes 6 servings
INGREDIENTS:
- 3 cups whole milk
- 1 stick cinnamon
- Grated rind of 1⁄2 lemon
- 1 cup stone-ground or regular grits
- 3 large egg yolks
- 1⁄2 cup sugar
- 1⁄2 teaspoon pure vanilla extract
INSTRUCTIONS:
- Preheat the oven to 375°F. Grease a 11⁄2- to 2-quart baking dish or casserole with butter and set aside.
- In a heavy saucepan, combine the milk, cinnamon, and lemon zest. Bring to a boil and reduce the heat to low.
- Gradually add the grits to the saucepan and cook, stirring constantly, until the grits are thick and creamy, 15 to 20 minutes. Remove the pan from the heat.
- In a bowl, whisk together the egg yolks, sugar, and vanilla until frothy. Add this mixture to the grits mixture and stir until well blended.
- Scrape the mixture into the prepared baking dish or casserole and bake until most of the liquid has evaporated, about 15 minutes.
- Remove and discard the cinnamon stick. Spoon the pudding onto dessert plates and serve hot or warm.
