Preparation

1. Supreme oranges and set aside. With the remaining orange pith, squeeze out as much juice as you can. Pour over your supremed oranges.
2. Mix grits and fermented cacao powder together and set aside.
3. Remove 1 tablespoon of coconut cream top and set aside.
4. In a medium saucepan, bring coconut milk, water, maple syrup and salt to a boil.
5. Once liquid is boiling, in a steady stream, slowly whisk in the grits and fermented cacao powder mixture. Whisk until smooth.
6. Add in the pecans and dried cherries.
7. Turn the heat down to low and cook for about eight to ten minutes, stirring frequently if not constantly to prevent scalding and create a creamier texture. You will know the grits are done when they have absorbed all the liquid and have lost their grit. Add a bit more water if needed.
8. Once your grits are done, remove from the heat and stir in the tablespoon of coconut cream top.
9. Divide grits into 2 bowls. Top with the supremed oranges, sliced banana and orange juice. Finish with maple coconut chips, bee pollen, and cacao nibs, and maple syrup drizzle.