Caramel Banana Sweet Corn Grits

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.

Provided by: That Vegan Nephew

Categories: All Recipes Dessert

Time: 20 min

Yield: 3 servings

Number Of Ingredients: 15



Prep Time

14 mins

Cook Time

2:37 hours

Total Time

0:23 hours

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
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)
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.