For the roasted grapes: Preheat the oven to 375 degrees F.
Lightly spray an 8-inch baking dish with nonstick spray, add the grapes and 1/4 cup water, cover the dish with aluminum foil and roast, stirring once, until soft, about 25 minutes. Remove the foil, stir in the jelly, and continue roasting until slightly caramelized and about collapsed, 10 to 15 minutes longer.
For the farina: Combine the milk, 1 1/2 cups water and 1/8 teaspoon salt in a medium saucepan and bring to a boil over high heat. Slowly whisk in the farina, stirring constantly, then lower the heat and simmer, stirring occasionally, until smooth and thickened, about 5 minutes.
Spoon the farina into bowls, top with some of the roasted grapes and any juices that have accumulated, and sprinkle with some of the nuts. Serve hot.
Recipe courtesy of Bobby Flay