Recipe courtesy of Deborah Stanton
Show: Chef Du Jour
Episode: breakfast brunch
Total:
20 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

For the grits:
For the syrup:

Directions

Cook grits according to box directions (using milk as the liquid and adding butter, sugar and salt.) Refrigerate until firm and cut into desired shape.

In a saute pan melt butter until it turns slightly brown, add fruit and saute for 2 minutes. Add syrup and allow to reduce about 2 minutes until it thickens slightly. Pour over arranged grits. Garnish with powdered sugar and mint.

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