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Spiced Buttermilk Grits with Berry Compote
2 cups of fresh buttermilk
2 cups of whole milk
2 ounces butter
1 cup stone ground grits.
1/3 teaspoon cinnamon
Pinch of nutmeg
¼ cup light brown sugar
½ cup cream cheese
¼ cup heavy cream
2 cups of fresh assorted California Giant Berries (California Giant Strawberries, California Giant Raspberries, California Giant Blueberries and California Giant Blackberries)
¼ cup granulated sugar
¼ cup water with a squeeze of lemon
Pinch of sea salt
In a heavy bottom sauce pot on low heat, bring both milks and butter up to a slow simmer.
Stir in the cornmeal, spices, salt and brown sugar. Stir constantly until the cornmeal is suspended in the liquid. After that stir occasionally to keep from sticking until tender (around 30 minutes).
Once the grits are tender, stir in the cream cheese and heavy cream until blended smooth.
In a separate pot, cook the berries (reserve a few for garnish) with the granulated sugar, lemon scented water. Cook on medium heat until a syrupy consistency form.
Ladle a scoop of the berry mixture in the bottom of a martini glass. Top with a scoop of the grits. Finish fresh berries and a sprig of mint.
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