Brown Butter Pumpkin Grits
User Reviews
4.6
30 reviews
Excellent
Brown Butter Pumpkin Grits
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Creamy cheese grits swirled with brown butter and pumpkin, these Brown Butter Pumpkin Grits are amazing!
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Ingredients
- 2 cups broth veggie or chicken
- 1 cup old fashioned grits not instant
- ¼ tsp salt to taste
- 4 TBSP butter unsalted
- 1 cup milk whole
- ¾ cup pumpkin puree
- ⅛ tsp sage or nutmeg if preferred, dried
- salt to taste
- black pepper to taste
- 4-5 oz cheddar cheese freshly grated, sharp
TOP IT WITH
- egg 1-2 per person, fried
- spinach sauce (recipe below)
SPINACH SAUCE
- 1-2 TBSP butter unsalted
- 5 oz spinach fresh
- 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 green onion chopped
Instructions
- 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. Paul likes his extra runny while I like mine firm, and fried on both sides!
- READY? Spoon the spinach sauce over your grits, stack your eggs on top, and dig in!
Notes
- Optional garnish: chopped parsley and/or green onion; you can even get crazy and add a little freshly grated parmesan cheese - YUM!
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
597kcal
(30%)
Carbohydrates
44g
(15%)
Protein
22g
(44%)
Fat
38g
(58%)
Saturated Fat
22g
(110%)
Cholesterol
260mg
(87%)
Sodium
938mg
(39%)
Potassium
593mg
(13%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
12114IU
(242%)
Vitamin C
13mg
(14%)
Calcium
412mg
(41%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 597 kcal
% Daily Value*
| Calories | 597kcal | 30% |
| Carbohydrates | 44g | 15% |
| Protein | 22g | 44% |
| Fat | 38g | 58% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 260mg | 87% |
| Sodium | 938mg | 39% |
| Potassium | 593mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 12114IU | 242% |
| Vitamin C | 13mg | 14% |
| Calcium | 412mg | 41% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
30 reviews
Excellent
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