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Sweet Grits with Strawberry Sorghum Topping

Sweet Grits with Strawberry Sorghum Topping | The Old Mill


  • 2 cups whole milk
  • 1 tsp. kosher salt
  • 2 Tbsp. light brown sugar
  • 1 cup The Old Mill White Grits
  • 6 Tbsp. butter, divided
  • ¼ cup sorghum syrup
  • 2 ½ cups sliced fresh strawberries
  • 4 Tbsp. chopped toasted pecans
  • ⅛ tsp. ground cinnamon


  1. Bring milk to a simmer in a large heavy saucepan over high heat. Add salt and sugar, and slowly whisk in the grits along with 2 cups water into the pot. Stir and return to a boil. Reduce heat to medium low and cook, stirring often, until grits are thick, tender, and creamy, about 10 minutes. Stir in 4 tablespoons butter.
  2. Melt 2 tablespoons butter in a medium skillet over medium high heat. Stir in sorghum and strawberries; reduce heat to medium low and simmer 2 minutes, stirring occasionally, until berries are softened.
  3. Divide grits evenly among bowls and top each with strawberries and pan juices. Stir together pecans and cinnamon; sprinkle over top.
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