Honeyed Grits with Spiced Pears Recipe

Glorious Grits

Whether grits are breakfast or dinner, side or main, they’re a meal that can bring up warm memories of home with family and friends gathered around the table together. Originating from a stone-milled corn dish commonly made by Native Americans, this simple comfort food can now be found on fine dining menus nationwide. Here, a Chattanooga local shares their go-to recipes and tips for a fantastic meal.

Photography by Ryan Long Photography


Honey drizzle over Honeyed Grits and Spiced Pears

Honeyed Grits with Spiced Pears

Zoe Brilakis
Course Breakfast
Cuisine American
Servings 1


  • 1 medium pear cut into 1/4 inch slices
  • 2 Tbsp. honey
  • 1 orange, freshly juiced about 1/4 - 1/3 cup if store-bought
  • 1/2 tsp. cinnamon
  • 1/8 tsp. ground ginger
  • 1/4 tsp. salt
  • 2 cups water
  • 1/2 cup steel cut yellow or white grits
  • toasted walnuts, chopped optional


  • In a small saucepan over medium heat, add pear slices, 1 Tbsp. of honey, half of the orange juice, cinnamon, ginger, and a pinch of salt.
  • Stirring occasionally, cook until the pears are slightly soft but still have a crunch, approximately 4-6 minutes.
  • Remove from heat and let cool.
  • In a medium saucepan over medium-high heat, bring 2 cups of water, remaining half of orange juice, and ¼ tsp. salt to boil.
  • Add grits to boiling water and turn down to medium-low heat.
  • Cook grits for 14-16 minutes, stirring occasionally until grits are creamy with a small amount of bite.
  • Remove from heat and stir in remaining tablespoon of honey.
  • Spoon grits into a bowl and arrange cooked pears on top.
  • Drizzle remaining syrup from pears on grits and top with walnuts (optional).


 "You can make a large batch of these spiced pears and eat them all week – they’re good in the fridge for up to 5 days."
-Zoe Brilakis
Keyword glorious grits, honeyed grits recipe, honeyed grits with spiced pears recipe, southern comfort food recipes
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“I enjoy cooking simple foods at home, and I like to use as many seasonal ingredients as I can. I don’t like oatmeal, so I usually use grits instead for any oatmeal recipes. This recipe can be adapted with any in-season fruit, like apples or blueberries.”

– Zoe Brilakis, Southside

Zoe Brilakis portrait

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