-
1
In a small saucepan, combine the milk with 4 of the cardamom pods, the vanilla bean and seeds, the cinnamon stick and 1/4 cup plus 2 tablespoons of sugar.
-
2
Bring to a simmer, stirring until the sugar dissolves.
-
3
Remove from the heat and let stand for 45 minutes.
-
4
Strain the infused milk into a bowl and discard the solids.
-
5
Meanwhile, in a medium saucepan, combine the strawberries, framboise, lime zest and the remaining 1/4 cup of sugar and 2 cardamom pods and let stand for 10 minutes.
-
6
Cook over high heat, stirring occasionally, until the berries are softened, 4 to 5 minutes.
-
7
Let cool slightly.
-
8
Discard the lime zest and cardamom pods.
-
9
In a large saucepan, melt the butter.
-
10
Add the grits and cook over high heat, stirring until heated through, about 5 minutes.
-
11
Gradually whisk in the warm water.
-
12
Reduce the heat to moderately low and cook, stirring with a wooden spoon every 2 to 3 minutes, until the water has been absorbed and the grits are thickened, about 20 minutes.
-
13
Whisk in the infused milk until smooth.
-
14
Cook, stirring frequently with a wooden spoon until the grits are thickened, about 30 minutes longer.
-
15
Pour the grits into a shallow 5- to 6-cup baking dish and let cool for 10 minutes.
-
16
Preheat the broiler and position a rack 8 inches from the heat.
-
17
Sprinkle the brown sugar over the grits and lightly rub it into an even layer.
-
18
Broil the grits until the sugar melts and caramelizes, about 5 minutes, shifting the dish as necessary for even browning.
-
19
Alternatively, use a propane torch to caramelize the sugar.
-
20
Spoon the grits into shallow bowls and top with a scoop of ice cream.
-
21
Spoon the strawberry compote on the side.
