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Griesspudding - Grits Pudding Recipe


Simple Grits Pudding recipe, make it in an interesting pudding form like a heart shape see Kaiser Heart Shaped Pan or a medium size ramekin and top with a hot fruit sauce made of raspberries, strawberries, blueberries, blackberries or cherries, the perfect dessert for you and your sweetie on a romantic Valentine's Day.

Serves: 6


1 L / 1 quart milk, pinch salt

2 tablespoons lemon peel

2 eggs

250 g / 8.7 oz instant grits (instant polenta, couscous)

1 vanilla bean (or 1 teaspoons pure vanilla extract)

20 g / 0.7 oz butter

60 g / 2 oz sugar

Fruit Sauce:

1 bag (10 oz) of frozen berries or cherries, 50 g / 1.7 oz sugar

4 tablespoons of red juice (raspberry, strawberry, cherry etc.)


Add milk and a pinch of salt to a pot. Add the peel of an untreated lemon and one vanilla bean cut open lengthwise to the milk, scraping out the beans. Bring the milk to a slow boil and stir slowly, do not scorch milk. Remove the lemon peel and the vanilla bean from the milk. Pour the grits into the hot milk and stir until it thickens. Remove milk/grits from the stove top.

Whisk the eggs, soft butter and sugar and a few tablespoons of the hot grits to it (to temper it) then stir under the hot grits, return to heat while mixing rapidly until mixture puffs up once. Remove pudding immediately from heat. Rinse a 'pudding' form with cold water and fill the grits into it. Let the grits pudding cool and put into the fridge until ready to serve. Flip the grits pudding upside down on a decorative plate, removing it from the form. Serve with cold or hot fruit sauce on top.

Fruit Sauce:

Let fruit thaw in a blender sprinkled with the sugar until all juices are released. Blend the fruit with little red juice added to it, then press through a sieve. Heat sauce in a small pot (optional).

Foto Credit: Fotolia

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