Upper Caribbean Creamy Grits with Roasted Plantain Pieces
Yield- 4 to 6 servings
1 large ripe yellow plantain, ends cut off, peeled
and cut in half lengthwise and cut into 1/2 inch pieces width-wise
1 teaspoon extra-virgin olive oil
1/2 teaspoon ground cinnamon
Coarse sea salt
1 1/2 cups coconut milk
1 tablespoon minced ginger
1 cinnamon stick
4 cups water
3/4 cup stone-ground grits
5 tablespoons maple crystals or organic raw cane sugar
-preheat oven to 450
-in a small bowl, toss the plantains, olive oil, cinnamon, and 1/8 teaspoon salt.
Transfer to a parchment lined baking sheet and cook, stirring a few times to ensure even browning, until crisp on the outside
and starting to turn golden brown, about 45 mins. Set aside.
– In a small sauce-pan over medium-low heat, combine the the coconut milk, the ginger, and the cinnamon stick. Simmer for 5 mins., stirring often
and ensuring that the coconut milk does not boil. Remove from heat and strain the coconut milk into a small bowl. Set aside.
– In a medium sauce pan, combine 3 cups water and 1/2 teaspoon salt and bring to a boil. Whisk the grits into the liquid until no lumps remain,
return to a boil, then quickly reduce the heat to medium low- and simmer, stirring often to prevent the grits from sticking to the bottom of the pan,
until the grits have absorbed most of the liquid, and are thickening- 10 to 12 mins. Stir in the remaining cup of water, and cook for another 10 mins, stirring occasionally, until
most of the liquid has been absorbed. Stir in the reserved coconut milk and simmer, stirring frequently , until the grits are soft but not runny, 30 to 35 mins.
Stir in the maple sugar.
– Right before serving top each serving with some of the roasted plantains.
I hope your guests enjoy this as much as i do!
All the best,
Lesli Baker
Oly Vegan