Prep Time: 25 mins      Cook Time: 15 mins

Total Time: 40 mins      Yield: 6


  • For the baked grits pudding:
  • 3 cups milk
  • 1 teaspoon ground cinnamon
  • 1 cup Papa’s grits
  • 4 egg yolks, at room temperature
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • For the peach sauce:
  • 1 tablespoon unsalted butter
  • 1 bag (16 ounces) frozen peach slices, thawed
  • 1 cup Peach Preserves
  • Garnish: mint leaves, if desired


  1. Preheat the oven to 400 degrees. Spray a shallow 2 quart baking dish with no-stick spray. Pour the milk into a heavy saucepan over medium-high heat to a low boil. Reduce the heat to low and stir in cinnamon. Gradually add grits. Let simmer, uncovered, and stirring constantly. Cook 4 to 5 minutes until the grits thicken. Remove from heat. In a small bowl, beat together the egg yolks, sugar, and vanilla. Pour into the grits mixture. Stir well to combine. Pour this mixture into prepared pan. Bake until most of the liquid has evaporated 13 -14 minutes. While pudding is baking, sauté peaches in butter until peaches are heated. Add peach preserves stirring well coating the peaches until hot.
  2. To serve, divide peaches among 6 shallow bowls. Spoon the grits pudding into each bowl. Divide sauce among bowls. Garnish with mint leaves, if desired.