serving size 4

Ingredients

• 2 cups chicken stock (see Note)

• 2 cups coconut milk, homemade or canned

• 1 cup stone-ground grits

• 1/2 teaspoon salt, or to taste

• 2 tablespoons unsalted butter

• Freshly ground black pepper

Note: You can easily substitute vegetable stock or water to make this dish vegetarian.

Directions

1. In a medium-heavy saucepan or Dutch oven, combine stock and coconut milk, then slowly whisk in grits and salt until well incorporated.

2. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer, lifting the lid to whisk often, for 45 minutes to 1 hour, adding more water or stock as needed until grits are creamy and thick.

3. Stir in butter and season with pepper and more salt if needed.

Adapted from "Coconuts and Collards: Recipes and Stories from Puerto Rico to the Deep South," by Von Diaz (University Press of Florida, 2018).