Maple Grits Pudding with Pecan Streusel: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves6 to 8 (breakfast or dessert)

Active time:15 min
Start to finish:1 1/4 hr

April 2009

Topped with a brown sugar and pecan streusel, this pudding has a delightfully nubby texture from quick-cooking grits (left over from Creamy Grits with Rosemary Bacon) and a deep, dark sweetness from maple syrup. Food editor Maggie Ruggiero) originally created it as a dessert, but the flavors are so homey, so comforting, so very breakfast-y that we think guests will be very pleased if this graces your brunch table, too.

For streusel topping

1/2 cup all-purpose flour
1/4 cup packed dark brown sugar
1/2 stick unsalted butter, softened
1/2 cup pecans, coarsely chopped

For pudding

3 1/4 cups whole milk
1 tablespoon unsalted butter
1/4 teaspoon salt
2/3 cup quick-cooking grits (not instant)
3 large eggs
1/4 cup pure maple syrup

Accompaniment:

warm heavy cream for drizzling

Preheat oven to 325°F with rack in middle. Butter an 8-inch square or other 2-qt baking dish.

Make Streusel Topping:

Stir together flour, brown sugar, and a pinch of salt in a small bowl. Work in butter with fingertips until it forms clumps. Stir in pecans.

Make pudding:

Bring milk, butter, and salt to a boil over medium heat in a heavy medium saucepan. Stir in grits and simmer, stirring occasionally, until thickened, about 4 minutes. Remove from heat.
Whisk together eggs and syrup in a bowl. Whisk in one fourth of grits until smooth, then whisk in remaining grits and pour into baking dish. Sprinkle streusel over top and bake until pudding is slightly puffed and no longer wobbly, 35 to 40 minutes. Let stand 15 minutes before serving.

Recipe by Maggie Ruggiero

Photograph by Stephanie Foley