Oven-Baked Grains With Pecans and Maple Syrup

• 1/2 cup corn or hominy grits
• 1/2 cup millet
• 3/4 to 1 teaspoon salt (to taste)
• 4 cups water
• 2 tablespoons butter
• 2 tablespoons honey or maple syrup, or 1 tablespoon each, plus additional for drizzling
• 13 cup chopped pecans, lightly toasted
• Optional: Milk for serving

1. Preheat the oven to 350 degrees.
2. Heat a 9- or 10-inch cast-iron skillet over medium-high heat and add grits and millet.
3. Toast, stirring, until grains smell fragrant, a bit like popcorn, 3 to 5 minutes, and remove from heat.
4. Add the salt and water and stir.
5. Place pan in oven and bake for 50 minutes.
6. Stir in butter and honey or maple syrup and return to oven for 15 to 20 minutes, until the mixture is no longer watery.
7. Remove from heat and serve, topping each bowl with a drizzle of maple syrup and a sprinkling of toasted pecans.
8. Add milk if desired.

corn, millet, salt, water, butter, honey, pecans, milk

Taken from cooking.nytimes.com/recipes/1016112 (may not work)