Old-fashioned grits are good, but pumpkin grits are NEXT LEVEL. We promise this “hug in a bowl” offers nothing but warm, pumpkin perfection.
Pumpkin Grits
Ingredients
Makes 4 servings
Grits
- 2 cups vegetable broth
- 1 cup old-fashioned corn grits
- 4 tablespoons salted butter
- 1 cup whole milk
- ¾ cup pumpkin puree
- Salt & pepper to taste
- ⅛ teaspoon ground sage
- ⅛ teaspoon ground nutmeg
- ⅓ cup Parmesan cheese, shredded
Topping
- ½ teaspoon salted butter
- 4 Vital Farms Eggs
- Salt & pepper to taste
- 2–3 tablespoons Parmesan cheese, shredded for garnish
- 2 tablespoons pepitas for garnish
- Black pepper for garnish
Instructions
- Bring broth to a rolling boil and add grits. Stir vigorously, then reduce heat to low and cover. Allow grits to simmer for 10 minutes, stirring occasionally.
- Brown the butter in a small pot over medium heat. Let butter melt untouched, then whisk constantly once simmering. Simmer and brown, until butter is golden and fragrant. Remove from heat.
- When grits have absorbed the broth, stir in milk, pumpkin puree, salt, pepper, sage and nutmeg. Continue to cook on the lowest setting for 5-10 minutes.
- Stir in Parmesan cheese and browned butter.
- Melt butter in a frying pan over medium heat. Crack eggs into the pan and turn heat to low until the yolk firms up and whites start to sizzle, browning slightly.
- Portion pumpkin grits into bowls and top with crispy fried egg, Parmesan cheese, pepitas, and black pepper.
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