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Maple Grits Casserole Pudding with Pecan Streusel

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Mar 14th, 2015

Topped with organic brown sugar and pecan streusel, this casserole boasts a delightful, comforting texture from sweet southern corn grits and a deep, dark sweetness from pure maple syrup. For breakfast or as a dessert, it's a great dish to make, bake and share at a pot-luck or brunch! (Recipe modified from original found at Gourmet.com)

For streusel topping:

• 1/3 cup flour (or gluten-free flour)
• 1/4 cup old fashioned oats (or gluten-free oats)
• 2 Tablespoons of organic brown sugar
• 2 Tablespoons of canola oil
• 1/2 cup pecans, coarsely chopped

For pudding:

• 3 1/4 cups whole milk or almond milk
• 1 tablespoon unsalted butter
• 1/4 teaspoon salt
• 2/3 cup corn grits (not instant). I use Bob's Red Mill G/F Corn Grits.
• 3 large eggs
• 1/4 cup pure maple syrup

Instructions:

Preheat oven to 325°F with rack in the middle. Lightly coat an 8-inch square or other 2-qt baking dish with a healthy, non-stick cooking spray (I recommend PAM non-stick Coconut Oil spray).

Make Streusel Topping:

• Stir together flour, oats, brown sugar, and a pinch of salt in a small bowl. Work in canola oil with fingertips until it forms clumps. Stir in pecans.

Make pudding:

• Bring milk, butter, and salt to a boil over medium heat in a heavy medium saucepan. Stir in grits and simmer, stirring occasionally, until thickened, about 5 minutes. Remove from heat.
• Whisk together eggs and syrup in a bowl. Whisk in one fourth of grits until smooth, then whisk in remaining grits and pour into baking dish. Sprinkle streusel over top and bake until pudding is slightly puffed and no longer wobbly, 35 to 40 minutes. Let stand 15 minutes before serving.

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