Sweet grits are often overlooked as a breakfast dish, but they make a great choice. This delicious version with cinnamon, nutmeg, raisins and sorghum syrup will make you want to start every day with a bowl.
Bring the coconut milk, raisins, cinnamon stick and nutmeg to a simmer in medium heavy-bottom saucepan. Slowly whisk in the grits. Continue to whisk until the grits are incorporated and stay suspended in the liquid. Turn heat to low and continue to cook, partially covered, stirring frequently, until the grits peel away cleanly from the sides of the pan, about 20 minutes. Stir in a pinch of salt.
Discard the cinnamon stick. Divide the grits between bowls and serve topped with sorghum syrup.
You can substitute molasses or maple syrup for the sorghum if you prefer.