Infused with a creamy banana and maple syrup-flavored blended milk, these golden corn grits go from savory to sweet, from hearty main course to pudding-like dessert. And atop this unctuous bed of sweet corn grits sit melt-in-your-mouth caramelized banana slices, as well as maple syrup glazed pecans, a nutty nod to the south from which this magical golden ground maize grain hails. So uncork the maple syrup and peel a couple bananas, this is one sweet corn grits recipe that you’re going to want to explore.
That’s all a grit is, a vehicle. For whatever it is you rather be eating.”
– Kathryn Stockett
Key Ingredients – Sweet Corn Grits
– Quick cook golden corn grits (preferably a gluten-free version). The kind that I used can be cooked relatively quickly via stovetop, which isn’t the case for all grits. So before you make this recipe, be sure to check the back of the package to see if that’s an option.
– Natural maple syrup (not the high-fructose corn syrup kind, the real stuff – if you can find it)
– Bananas (less ripe is better than overly ripe)
– Pecan halves (this will give the sweet corn grits dish the textural element it needs)
What’s The Best Texture for Corn Grits?
Corn grits is an interesting ingredient because, texturally speaking, it can take many forms: soupy, firm, blubbery, semi-soft, and anything in between. This can depend on many different factors, including how long it’s been cooked, how much liquid has been added (and the kind of liquid), and the temperature of the grits itself, either at rest in the fridge or fresh off the stove top.
For this sweet corn grits recipe, the texture that is most pleasing to me is something sort of like a rice pudding: soft, but there’s still a bit of firmness to it. I wanted there to be a bite, but not so much that your jaws are getting a workout.
However, if you’re someone who likes a looser corn grits, one that’s more soft and porridge-like, there is a simple solution: add more liquid.
I would recommend that if you want a thinner grits, add an additional cup of plant-based milk.
This should sufficiently thin out the corn grits, but not so significantly that it becomes a different dish altogether.
I’m always sketchy of people who don’t like grits.”
– Jaycee Ford
How Do You Caramelize a Banana?
Basically, the way I went about doing this was to sauté bananas in a cast-iron skillet with some vegan butter and light brown sugar. There may be better methods, but I found that this works for the purposes of this sweet corn grits recipe.
Whilst mid-sauté, bananas do become much softer and take longer than expected to caramelize completely. But, there are certain tricks that you can employ to ensure that your slices of banana will indeed caramelize without dissipating into gluey nothingness.
– While in the skillet, don’t shuffle or flip the banana slices too often. Let one side of the banana slice caramelize all the way before you attempt the other side. Really, you just need the one side anyways.
– Consider using a banana that’s about a day or two away from eating. A less ripe banana will be more firm, and so will hold up better in the skillet than a mushy banana would.
– If the bananas don’t seem to be caramelizing, increase the temperature of the burner/gas by a moderate amount.
If there was ever a time to boil up some grits it is now.”
– Tayari Jones
More Pudding, Anyone?
Got a hankering for more puddings? Not to worry – I’ve got you covered.
Chocolate Chia Seed Pudding with Peanut Butter Caramel
Cinnamon Rice Pudding with Date Caramel
Over time, grit is what separates fruitful lives from aimlessness.”
– John Ortberg
If you enjoyed this sweet corn grits pudding, consider leaving me a comment and/or recipe rating (clicking on the stars) before you go – it helps me immensely!
Caramel Banana Sweet Corn Grits
Equipment
- Blender
Ingredients
For the Banana Cream Polenta
- 1 ½ cups soy milk (or your favorite plant-based milk), additional cup of plant-based milk for a thinner grits (optional)
- ½ cup water
- 1 banana, peeled
- 2 tablespoons maple syrup
- ¼ teaspoon vanilla extract
- ¾ cup golden yellow corn grits (a.k.a. polenta)
- 1 tablespoon light brown sugar
- ½ teaspoon salt
For the Garnishes
- 1 banana, peeled and cut into circles
- 1 tablespoon vegan butter
- 1 tablespoon light brown sugar
- ½ cup pecan halves
- 1 tablespoon maple syrup
- Some sea salt, as garnish
- A drizzle of maple syrup, as garnish
Instructions
- In a blender, blend together the soy milk, water, one banana, maple syrup, and vanilla until smooth and creamy. Transfer this blended mixture to a medium pot over medium-high heat. Once lightly boiling, add the corn grits, brown sugar and salt, and reduce the heat to medium-low. Whisk constantly for about 4 – 5 minutes, until the grits has become creamy and more thick. Remove the grits from the heat, cover the pot with the lid to let the grits steam for a couple minutes (this also keeps it warm).Note: if you do like grits more thin than thick, add another cup of plant-based milk to the recipe.
- Meanwhile, in a skillet over medium heat, melt 1 tablespoon of vegan butter. Once fully melted, slice another banana into about ½-inch circles, then add them along with 1 tablespoon of light brown sugar to the skillet. Let them caramelize. This should take 3 – 5 minutes or so. Try not to agitate or turn the banana slices too much – let them really caramelize on one side more than another. Once finished, lay the banana slices out on a piece of parchment.
- Lastly, in the same skillet over medium heat, add the pecan halves and 1 tablespoon of maple syrup, shuffling them around with a spatula. Allow the pecans to soak up the leftover banana flavor from the pan, as well as the thickening maple syrup for about 1 minute or until the pecans are nice and shiny.
- Assemble the dessert by laying down a base of the sweet grits, topped by the caramelized bananas and maple syrup pecans, as well as some sea salt and additional maple syrup drizzle as garnish.
Nutrition
May you have good food in good company,
That Vegan Nephew
Who knew polenta could be dessert? Carmelized bananas. Toasted pecans. A touch of sea salt. Sweet and salty. Creamy and buttery. Simply delicious.
One banana, carmelized for garnish. What about the banana stirred into the cooking grits? Together, that is two large applications for just one banana. Please explain or tell me what I misunderstood. Thank you.
Hi Marty, this recipe has a total of two bananas: one blended with the milk/water for the polenta base, and the other sliced into circles and caramelized for garnish. I’ll look into ways of making this more clear in the recipe instructions. Thank you for the feedback!
Phenomenal. 2nd round cooked grits a couple minutes longer to thicken up. Toasted walnuts and pecans. Dropped over cooked grits by T, as it spread slightly, sprinkled nuts ontop.dusted with cocoa and a pinch of sea salt. Makes a great treat Thanks to you! Either way it’s always gone so fast.
That sounds wonderful – thanks for the feedback! :^)