Serves: 4


1½ C fresh berries
2 Tbsp agave nectar
1 tsp melted margarine
2 ears of corn
1 C canned coconut milk, divided
2⅔ C water
¼ tsp salt
1 C yellow corn grits
1 Tbsp maple syrup
Cinnamon, to garnish


 In a small dish, mix together the berries, agave and melted margarine. Set aside.

Shuck the corn, cleaning off all the threads entirely. Hold them upright on a cutting board. Using a sharp, serrated knife, cut the kernels off the cobs and place them into a blender. Discard the cobs.

Add ¾ C of the coconut milk to the blender and puree until creamy but not completely smooth.

Transfer to a saucepan. Add the water and salt and stir to combine.

Bring to a simmer over medium-high heat, stirring occasionally. Now whisk in the grits, continuing to stir as you go. Keep this at a low simmer, stirring occasionally, for 15 minutes.

Remove from heat and stir in the maple syrup. Divide into bowls.

For serving, spoon a splash of the remaining coconut milk on top, followed by some agave-covered berries. Sprinkle with a little cinnamon to finish it off.

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