2 cups vanilla soymilk or almond milk (use unsweetened to reduce sugar in dish)
1 cup water
1 cup grits
2 tbsp agave
½ tsp cinnamon
Medium banana, sliced, optional but recommended!
In a medium pot, whisk together the coconut CannaOil, milk, water, ¼ cup peanut butter, agave, and cinnamon until smooth and fully combined. Bring to a boil. Keep a close eye on the pot when it is close to boiling point, it will bubble up and over very quickly if left alone!
Once boiling, whisk in the grits and reduce the heat to medium low. Cook for about 5 minutes, stirring occasionally.
Once the grits have began to thicken up, whisk in the jam and remaining ¼ peanut butter. Remove from heat, cover, and let chill for about 5 minutes. Top with remaining jam and optional bananas, agave and cinnamon. Eat up!