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I have been working with grits quite a bit lately and discovering the vast potential of this ingredient has been very exciting for me. One of my favorite grit recipe is this walnut cranberry grit. It's a great alternative to oatmeal and perfect way to use up left over grits. 

Other than the grits overload going on, things have been pretty quite in these parts. One of those "work - home - eat - sleep", rinse and repeat weeks. The week might have been just so - but I discovered some pretty amazing things this week, so before I get to the recipe for my five minute brekky - here are some videos, posts and such that had me clicking away over the last week

On the weekend menu - these red velvet cakies

top with cinnamonI think I found my next cookbook purchase

This hakkiado bread look delish

Well, hello rasberry curd vanilla whipped cream pavlova

Fall has truly arrived with these pumpkin riccotta pancake

Ricotta Fritters ? Don't mind if I do

Cioppino - The perfect dish for a cold autumn day.

So about that walnut cranberry grit

What you need:

  • 1 cup grits
  • 1/2 cup chopped walnut
  • 1/4 dried cranberries
  • 1 tablespoon brown sugar
  • 1/2 cup milk

How to:

Cook grits according to package direction. Once cooked , add in brown sugar (I add 1/2 a teaspoon at a time until I have the sweetness I want). Add in half of the walnut and cranberries 

Scoop into a bowl, pour a 1/2 cup of milk of choice (I prefer half & half or whole milk).

Garnish with remainder cranberry and a sprinkle of brown sugar