MAPLE GRITS PUDDING w/PECAN STREUSEL

By BobD

Ingredients

• 6-8 SERVINGS
• Topped with a brown sugar and pecan streusel, this pudding has a delightfully nubby texture from quick-cooking grits and a deep, dark sweetness from maple syrup.
• FOR STREUSEL TOPPING
• 1/2 cup all-purpose flour
• 1/4 cup packed dark brown sugar
• 1/2 stick unsalted butter, softened
• 1/2 cup pecans, coarsely chopped
• FOR PUDDING
• 3 1/4 cups whole milk
• 1 tablespoon unsalted butter
• 1/4 teaspoon salt
• 2/3 cup quick-cooking grits (not instant)
• 3 large eggs
• 1/4 cup pure maple syrup
• ACCOMPANIMENT: warm heavy cream for drizzling

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

Preheat oven to 325F with rack in middle. Butter an 8-inch square or other 2-qt baking dish.

MAKE STREUSEL TOPPING:

Stir together flour, brown sugar, and a pinch of salt in a small bowl. Work in butter 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 4 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.