Funche de Coco (Coconut Grits)
Yields: 4 servings
 
Ingredients
  • 2 cups chicken stock (see Note)
  • 2 cups coconut milk, homemade or canned
  • 1 cup stone-ground grits
  • ½ teaspoon salt, or to taste
  • 2 tablespoons unsalted butter
  • Freshly ground black pepper
Instructions
  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.
  4. Note: You can easily substitute vegetable stock or water to make this dish vegetarian.
Notes
Note: You can easily substitute vegetable stock or water to make this dish vegetarian.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/coconut-grits/