Recipe sourced from peasandcrayons.com
Makes 4 servings
- 2 cups broth, veggie or chicken
- 1 cup old fashioned grits (not instant)
- ¼ tsp salt to taste
- 4 Tbsp unsalted butter
- 1 cup whole milk
- ¾ cup pumpkin puree
- ⅛ tsp dried sage (or nutmeg if preferred)
- Salt and pepper to taste
- 4-5 oz freshly grated sharp cheddar cheese
TOP IT WITH:
- Fried eggs 1-2 per person
- Spinach sauce (recipe below)
- Chopped parsley and/or green onion, as garnish
- 1-2 Tbsp unsalted butter
- 5 oz fresh spinach
- 1 clove garlic, pressed or minced (adjust garlic to taste)
- 1 cup half and half or 1/2 cup cream + 1/2 cup milk
- Pinch salt to taste
- 2-4 Tbsp chopped green onion
Bring 2 cups broth (vegetable or chicken) to a rolling boil and add 1 cup old fashioned grits.
Stir vigorously, then reduce heat to low and cover. Allow grits to simmer for 10 minutes, stirring occasionally.
While your grits cook, brown your butter in a small sauce pot over medium heat. Let your butter melt untouched, then once it starts to simmer and brown, whisk constantly until butter is golden and fragrant. Remove from heat.
Once the grits absorb the broth, add milk and pumpkin puree. Season to taste with 1/8 – 1/4 tsp salt and a pinch of dried sage (or nutmeg; both taste fantastic with pumpkin!) and continue to cook on lowest setting for 5-10 minutes.
Lastly, stir in 4 oz freshly grated cheddar cheese along with your browned butter and adjust seasoning to taste.
FOR THE SAUCE: saute spinach and garlic in butter, then add half and half (or milk/cream combo) and green onion and reduce heat to medium-low, allowing the sauce to reduce and thicken, stirring occasionally.
FOR THE EGGS: fry them up in a little bit of butter, cooking the yolks to your perfect degree of drippiness.
Spoon the spinach sauce over your grits, stack your eggs on top, and dig in!