Pioneer Woman Lemon Blueberry Grits

This creamy Pioneer Woman Lemon Blueberry Grits is made with coconut milk, corn grits, fresh blueberries, lemon zest, and a touch of sugar. This recipe creates a rich and tangy breakfast bowl that is both comforting and bright. It’s perfect for a special weekend morning or a cozy weekday treat, making four generous servings for the whole family.

Pioneer Woman Lemon Blueberry Grits Ingredients

• 2 cups Coconut Milk
• 1 cup Coconut Water
• 1 cup Corn Grits
• 3 Tbsp. Sugar
• 1 tsp. Salt
• 1 Tbsp. Lemon Zest
• 1 Tbsp. Butter
• 1 tsp. Vanilla Extract
• 2 cups Fresh Blueberries
• Sliced Almonds and Coconut Chips, for garnish
• Agave, for drizzling

How To Make Pioneer Woman Lemon Blueberry Grits

1. Boil the liquids: In a medium saucepan, bring the coconut milk and coconut water to a rolling boil over medium-high heat.
2. Cook the grits: Add the corn grits, sugar, salt, and lemon zest to the boiling liquid. Stir continuously with a wooden spoon for about 5 minutes, until the mixture has thickened.
3. Add final flavors: Stir in the butter and vanilla extract. Reduce the heat to low and continue to simmer, stirring occasionally, until the grits are tender. The exact time will depend on the type of grits you use, so check your package for specific directions.
4. Serve and garnish: Divide the cooked grits among four bowls. Top with fresh blueberries, sliced almonds, and coconut chips. Finish with a light drizzle of agave and serve immediately.

Recipe Tips

• Stir Constantly at First: When you first add the grits to the hot liquid, it’s important to stir constantly. This prevents clumps from forming and ensures your grits have a smooth, creamy texture.
• Use Full-Fat Coconut Milk: For the richest flavor and creamiest consistency, use canned full-fat coconut milk. Light coconut milk will work but won’t provide the same decadent result.
• Don’t Skip the Lemon Zest: The bright, citrusy flavor of the lemon zest is essential for cutting through the richness of the coconut milk and butter, creating a perfectly balanced dish.
• Know Your Grits: Cooking time varies significantly between instant, quick-cooking, and stone-ground grits. Always refer to the package instructions for the recommended cooking time to avoid undercooked or mushy results.

How To Store Lemon Blueberry Grits Leftovers

Refrigerate: Store any leftover grits in an airtight container in the refrigerator for up to 3 days. Note that the grits will become very thick and solid when chilled. To reheat, add them to a saucepan with a splash of coconut milk or water and stir over low heat until warm and creamy again.

Freeze: We do not recommend freezing grits, as the texture can become watery and grainy upon thawing.

Pioneer Woman Lemon Blueberry Grits Nutrition Facts

Serving Size: 1 bowl

• Calories: 485 kcal
• Total Fat: 25g
• Saturated Fat: 18g
• Cholesterol: 8mg
• Sodium: 620mg
• Total Carbohydrate: 62g
• Dietary Fiber: 7g
• Sugars: 24g
• Protein: 7g

Frequently Asked Questions

Can I use a different kind of milk? Yes, you can substitute regular dairy milk or another plant-based milk like almond milk. However, using coconut milk is key to achieving the signature rich and creamy texture of this specific recipe.

Can I use frozen blueberries instead of fresh? Absolutely. If using frozen blueberries, you can stir them directly into the grits during the last few minutes of cooking to warm them through, or you can thaw them before spooning them on top.

My grits are too thick. How do I fix them? Grits will continue to thicken as they cool. If they become too thick for your liking, simply stir in an extra splash of coconut milk or water over low heat until you reach your desired consistency.