Equipment
Ingredients
Dry Grains & Spices
- 100 g stone-ground grits
- 100 g millet, thoroughly rinsed and drained
- 2 g ground cinnamon
- 2 g kosher salt
Liquids & Flavorings
- 400 ml water, rapidly boiling
- 400 ml unsweetened almond milk
- 60 ml maple syrup
- 5 ml vanilla extract
Toppings
- 50 g pecans, roughly chopped and toasted
- 20 ml maple syrup
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 345 kcal
- Protein
- 7 g
- Carbohydrates
- 55 g
- Fat
- 11 g
- Fiber
- 4 g
- Sugar
- 14 g
- Sodium
- 273 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 4 g
- Potassium
- 248 mg
- Calcium
- 223 mg
- Iron
- 1.7 mg
- Magnesium
- 62 mg
- Phosphorus
- 134 mg
- Zinc
- 1.5 mg
- Vitamin A
- 3 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 1.0 mcg
- Vitamin E
- 6.5 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.23 mg
- Riboflavin
- 0.37 mg
- Niacin
- 1.7 mg
- Folate
- 26 mcg
- Water
- 209 g
- Alcohol
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 190°C (375°F) and lightly grease the interior of a 2-quart baking dish.
Measure the stone-ground grits, rinsed millet, ground cinnamon, and kosher salt directly into the prepared baking dish.
In a heat-proof measuring jug, whisk together the boiling water, unsweetened almond milk, maple syrup, and vanilla extract until uniform.
Carefully pour the hot liquid mixture over the dry grains in the baking dish. Stir thoroughly to ensure there are no dry clumps trapped in the corners.
Bake the casserole uncovered on the middle rack for 35 to 40 minutes, checking halfway. The bake is complete when the liquid is mostly absorbed and the grains feel tender.
Remove the baking dish from the oven. Garnish the top evenly with the chopped pecans and drizzle with the reserved 20ml of maple syrup.
Rest the casserole for 5 to 10 minutes before serving. This brief cooling period allows the residual starches to set and thickens the texture perfectly.
Chef's Notes
- Rinsing millet through a fine mesh sieve before baking removes its natural saponin coating, which can otherwise impart a slightly bitter or soapy taste to the finished dish.
- Using boiling water to initiate the bake is a vital technique. It kickstarts the gelatinization of the cornmeal, ensuring the grits cook fully and evenly without remaining chalky in the center.
- Stone-ground grits are essential for this recipe; instant or quick grits will turn to absolute mush during the long baking time required by the millet.
- To adjust the consistency for a thinner, more porridge-like result, increase the almond milk by 100ml. For a sliceable breakfast bake, allow it to cool completely.
Storage
Refrigerator: 4 days — Store in an airtight container. The grains will solidify when cold.
Freezer: 1 month — Freeze in individual serving containers for easy portioning.
Reheating: Microwave for 2 minutes with a splash of water or almond milk, stirring halfway through to restore the creamy texture.
Troubleshooting
Grains remain crunchy or chalky after the full baking time
Cause: The water was not fully boiling when added, or the oven temperature runs cool.
Fix: Stir in an additional 100ml of hot water or almond milk, cover the dish tightly with aluminum foil, and bake for an additional 10 to 15 minutes.
Prevention: Ensure the water is at a rolling boil immediately before mixing, and use an oven thermometer to verify the baking temperature.
The dish is too liquid and soupy upon taking it out of the oven
Cause: The baking dish was too small, preventing proper evaporation, or it has not rested.
Fix: Allow the dish to rest for 15 minutes. The grains will continue to absorb liquid as they cool. If still too thin, return to the oven for 5 to 10 minutes.
Prevention: Use a wide, shallow 2-quart dish or 8x8 pan to encourage proper surface evaporation.
Cultural Context
Grits are a foundational staple of Southern United States cuisine, originating from Native American traditions of grinding dried hominy or corn. Pairing them with ancient, drought-resistant grains like millet and baking them as a slightly sweet breakfast casserole represents a wholesome fusion of regional American comfort food with global, health-conscious techniques.
