Creamy Corn Grits Recipe with Butternut Squash and Bananas
Indulge in the deliciously creamy combination of corn grits, roasted butternut squash, and sweet bananas. This unique twist on a classic comfort food dish offers a perfect balance of flavors and textures.
Servings 4 servings
Calories 66kcal
Ingredients
- 250 g yellow corn grits
- 200-250 g butternut squash peeled and diced
- 1.3 l milk
- 30 g butter
- 50 g honey
- 1 banana
- salt to taste
- raisins, mint leaves optional (to your taste)
Instructions
- Measure out the necessary amount of corn grits. Here is a tip for you: if you do not want to spend some time boiling corn grits until tender presoak beforehand. Pour two cups of water into a bowl with grits, and let sit for 2-4 hours before boiling. After time passes, rinse through corn grits under running water.
- Heat the milk in a pot and add soaked corn grits. Let the milk boil again, and lower the heat to medium.
- Now is the time to add diced butternut squash, let it boil in the milk with grits for 20-30 minutes then pure squash with a masher. Add salt to your taste. Do not forget to stir the grits in a pot while cooking.
- After mashing butternut squash, you can add sliced bananas. Do not get hung up on bananas only. You can use any fruit you like: apples, pears, or berries. Let the grits simmer with the banana for 2-3 minutes.
- Remove pan from the heat; stir honey and butter in. Let it sit under closed lead for several minutes before serving. You can garnish butternut grits with leaves of mint and raisins.