Prepare the grits as directed on the package.

Quick grits are usually made with 3 cups water to 3/4 cup grits (with about 1/2 teaspoon salt). Bring water and salt to a boil. Slowly add the grits. Reduce heat to low and cook to desired consistency - stirring often.

When the cooked grits are creamy and smooth, stir in the butter and hazelnut spread. When the butter is melted and the color of the grits is an even cocoa brown, fold in the strawberries.

Divide among 2 serving bowls. Enjoy! It's that easy.





Cooking Notes:

For creamier grits, replace half of the water instructed on the package with milk; follow remaining instructions as stated.

To avoid lumpy grits, add the dry grits to the boiling water very slowing, stirring as you add them. Continue to stir often as the grits are cooking.


A sweet take on a Southern breakfast favorite with hazelnut, strawberry and a touch of cocoa.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

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