Pumpkin Grits

[Eleanor Rose]

​

Grits have been a staple in the Southern diet for centuries. First introduced by Native Americans in the 16th century, grits have been transformed from a traditional breakfast item to a popular side dish for dinner. Numerous contemporary variations exist. Since Autumn is the perfect time for pumpkin recipes, that means Pumpkin Grits in the South. They're a tasty bowl of comfort on a cool morning.

Pumpkin Grits

Ingredients:
1 Tbsp salted butter
1 cup water
1 cup 1% milk, preferably organic
1/4 tsp Kosher salt
1/2 cup stone-ground corn grits
1/2 cup pure pumpkin puree
1/2 tsp pumpkin pie spice
1 Tbsp brown sugar
1/2 tsp pure vanilla extract
Maple syrup, for serving
Chopped toasted pecans (optional)


Directions:

Melt butter in a medium-sized saucepan set over medium heat. Swirl butter in saucepan until lightly browned and fragrant, about 3 minutes.

Add in the water and milk; bring to a low boil. Stir in the grits and salt; reduce heat to simmer. Cook grits over low heat until thick and creamy, stirring often, about 10 minutes.

Stir the pumpkin puree into the grits until well-combined and warmed through. Stir in pumpkin pie spice, vanilla extract, and brown sugar.

Serve hot, drizzled with maple syrup. Top with chopped toasted nuts (optional).


Pumpkin Grits are also a tasty side dish for dinner. The recipe below goes great with shrimp.

​

Ingredients:
4 slices bacon, cooked and crumbled
2¼ cups water
½ cup canned pumpkin
½ cup heavy cream
¾ cup quick grits
½ teaspoon salt
½ large Vidalia onion, sliced
2 ounces pumpkin ale
½ cup shredded Parmesan cheese
Cracked black pepper, to taste
¼ cup diced green onions


Directions:

Cook and drain bacon, reserving drippings. Set aside.

Bring water to a boil in a large saucepan over medium heat.

Whisk in pumpkin, heavy cream, grits, and a ½ teaspoon of salt.

Turn down heat to medium low, cover, and simmer for 5 minutes.

Meanwhile, in a skillet over medium heat, add about 1 tablespoon of reserved bacon grease. Add sliced onions and cook until softened.

Add pumpkin ale to onions and steam them until ale is absorbed. Remove from heat.

Add grits to a large bowl and stir in bacon, onions, Parmesan cheese and black pepper.

Divide grits into serving bowls. Garnish each with green onions and additional Parmesan cheese if desired.


Note: You can use olive oil instead of bacon grease..

 

[nitrofd]

​

Grits have been a staple in the Southern diet for centuries. First introduced by Native Americans in the 16th century, grits have been transformed from a traditional breakfast item to a popular side dish for dinner. Numerous contemporary variations exist. Since Autumn is the perfect time for pumpkin recipes, that means Pumpkin Grits in the South. They're a tasty bowl of comfort on a cool morning.

Pumpkin Grits

Ingredients:
1 Tbsp salted butter
1 cup water
1 cup 1% milk, preferably organic
1/4 tsp Kosher salt
1/2 cup stone-ground corn grits
1/2 cup pure pumpkin puree
1/2 tsp pumpkin pie spice
1 Tbsp brown sugar
1/2 tsp pure vanilla extract
Maple syrup, for serving
Chopped toasted pecans (optional)


Directions:

Melt butter in a medium-sized saucepan set over medium heat. Swirl butter in saucepan until lightly browned and fragrant, about 3 minutes.

Add in the water and milk; bring to a low boil. Stir in the grits and salt; reduce heat to simmer. Cook grits over low heat until thick and creamy, stirring often, about 10 minutes.

Stir the pumpkin puree into the grits until well-combined and warmed through. Stir in pumpkin pie spice, vanilla extract, and brown sugar.

Serve hot, drizzled with maple syrup. Top with chopped toasted nuts (optional).


Pumpkin Grits are also a tasty side dish for dinner. The recipe below goes great with shrimp.

​

Ingredients:
4 slices bacon, cooked and crumbled
2¼ cups water
½ cup canned pumpkin
½ cup heavy cream
¾ cup quick grits
½ teaspoon salt
½ large Vidalia onion, sliced
2 ounces pumpkin ale
½ cup shredded Parmesan cheese
Cracked black pepper, to taste
¼ cup diced green onions


Directions:

Cook and drain bacon, reserving drippings. Set aside.

Bring water to a boil in a large saucepan over medium heat.

Whisk in pumpkin, heavy cream, grits, and a ½ teaspoon of salt.

Turn down heat to medium low, cover, and simmer for 5 minutes.

Meanwhile, in a skillet over medium heat, add about 1 tablespoon of reserved bacon grease. Add sliced onions and cook until softened.

Add pumpkin ale to onions and steam them until ale is absorbed. Remove from heat.

Add grits to a large bowl and stir in bacon, onions, Parmesan cheese and black pepper.

Divide grits into serving bowls. Garnish each with green onions and additional Parmesan cheese if desired.


Note: You can use olive oil instead of bacon grease..

Interesting.

 

[Deleted User CS]

Ellie. I never tasted pumpkin grits but they look absolutely delicious. Thanks for sharing your soon to be award winning recipe with the forum. Question: Is there a difference between grits and oatmeal? I believe the preparation is the same and the consistency is the same? However, the base materials are different: stone ground corn meal compared to steel cut oats. David.

 

[Jimklag]

​

Grits have been a staple in the Southern diet for centuries. First introduced by Native Americans in the 16th century, grits have been transformed from a traditional breakfast item to a popular side dish for dinner. Numerous contemporary variations exist. Since Autumn is the perfect time for pumpkin recipes, that means Pumpkin Grits in the South. They're a tasty bowl of comfort on a cool morning.

Pumpkin Grits

Ingredients:
1 Tbsp salted butter
1 cup water
1 cup 1% milk, preferably organic
1/4 tsp Kosher salt
1/2 cup stone-ground corn grits
1/2 cup pure pumpkin puree
1/2 tsp pumpkin pie spice
1 Tbsp brown sugar
1/2 tsp pure vanilla extract
Maple syrup, for serving
Chopped toasted pecans (optional)


Directions:

Melt butter in a medium-sized saucepan set over medium heat. Swirl butter in saucepan until lightly browned and fragrant, about 3 minutes.

Add in the water and milk; bring to a low boil. Stir in the grits and salt; reduce heat to simmer. Cook grits over low heat until thick and creamy, stirring often, about 10 minutes.

Stir the pumpkin puree into the grits until well-combined and warmed through. Stir in pumpkin pie spice, vanilla extract, and brown sugar.

Serve hot, drizzled with maple syrup. Top with chopped toasted nuts (optional).


Pumpkin Grits are also a tasty side dish for dinner. The recipe below goes great with shrimp.

​

Ingredients:
4 slices bacon, cooked and crumbled
2¼ cups water
½ cup canned pumpkin
½ cup heavy cream
¾ cup quick grits
½ teaspoon salt
½ large Vidalia onion, sliced
2 ounces pumpkin ale
½ cup shredded Parmesan cheese
Cracked black pepper, to taste
¼ cup diced green onions


Directions:

Cook and drain bacon, reserving drippings. Set aside.

Bring water to a boil in a large saucepan over medium heat.

Whisk in pumpkin, heavy cream, grits, and a ½ teaspoon of salt.

Turn down heat to medium low, cover, and simmer for 5 minutes.

Meanwhile, in a skillet over medium heat, add about 1 tablespoon of reserved bacon grease. Add sliced onions and cook until softened.

Add pumpkin ale to onions and steam them until ale is absorbed. Remove from heat.

Add grits to a large bowl and stir in bacon, onions, Parmesan cheese and black pepper.

Divide grits into serving bowls. Garnish each with green onions and additional Parmesan cheese if desired.


Note: You can use olive oil instead of bacon grease..

Ellie, you know we love you, but this is a waste of good grits. Sorry.

 

[Eleanor Rose]

Ellie. I never tasted pumpkin grits but they look absolutely delicious. Thanks for sharing your soon to be award winning recipe with the forum. Question: Is there a difference between grits and oatmeal? I believe the preparation is the same and the consistency is the same? However, the base materials are different: stone ground corn meal compared to steel cut oats. David.

You're right David. The prep and consistency are the same. I grew up enjoying oatmeal as a sweet, dessert-like dish for breakfast. We always added brown sugar, cinnamon, nutmeg and butter. Grits on the other hand are as popular at supper as they are at breakfast. They can be eaten plain, which is the healthiest way to consume them, but most folks add butter, salt, sugar and/or cheese for flavor. And for those of us who like to get a little more creative, we have pumpkin grits.

 

[Eleanor Rose]

Ellie, you know we love you, but this is a waste of good grits. Sorry.

 

[Deleted User CS]

You're right David. The prep and consistency are the same. I grew up enjoying oatmeal as a sweet, dessert-like dish for breakfast. We always added brown sugar, cinnamon, nutmeg and butter. Grits on the other hand are as popular at supper as they are at breakfast. They can be eaten plain, which is the healthiest way to consume them, but most folks add butter, salt, sugar and/or cheese for flavor. And for those of us who like to get a little more creative, we have pumpkin grits.

MISS ELLIE. THANKS FOR THE INFORMATION. DAVID.

 

[donna]

Since I love all things pumpkin, I am sure I would like these grits.