After reading and watching Salt, Fat, Acid, Heat by Samin Nosrat, my husband and I were inspired to try our hand at combining these elements with some of our favorite breakfast foods. Tyler’s Belarusian grandmother often made her grits sweet, and I grew up around savory-salty-cheesy grits in the south. After trying grits sweetened with maple syrup, I was hooked. So we cooked our grits very creamy in milk and butter, then garnished with whole fat Greek-style plain yogurt, a bit of sweet/tart kick with the raspberry jam, and maple-flavored sausages for the savory contrast. It was so darn good, we eat it at least once a month – especially in fall and winter. 

Creamy grits:

• 1/2 cup Nora Mill ice cream grits 
• 2 cups whole milk 
• 3 TBSP butter
• Salt to taste

Bring milk to a low boil, add grits and butter and salt to taste, put on low, add lid to pot, stir occasionally, cook until grits are soft and thickened up. 

Embellishments: 

• Maple sausage patties
• Real maple syrup (Southerners, you know what I mean)
• Cabot whole milk yogurt
  – This is really a key ingredient – I don’t know what makes this yogurt so superb to any others, it just is. But obviously, experiment with whole, rich yogurts that are available to you. Chobani was our runner-up when we had to sub. 
• Crofter’s seedless raspberry spread
  – This ingredient is key as well, as the smooth texture and flavor really compliment the other ingredients’ textures and flavors
• Additional butter as desired (optional)
  
  Note: we found all of these ingredients at Ingles

Assembly: 

• Scoop half the grits into your bowl
• Top with 1-2 sausage patties, a large spoonful of yogurt, a large spoonful of jam, drizzle with maple syrup and additional butter (optional) on top