For the grits:
- 2 cups of white grits
- Milk as needed
- 2 tablespoons butter
- 2 tablespoons light brown sugar
- Pinch of salt
For the syrup:
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.