Yes, I know we have now entered a new month and pumpkin recipes are going to start falling by the wayside… but not on this blog. You must know by now how much I adore this seasonal ingredient, and I have a few more pumpkin-centric recipes to share.
I might be exaggerating [but not really] when I write that Joy’s Fresh Corn and Goat Cheese Grits were life-changing for me.
Why it took me 28 years – 1 1/2 of which were spent living in the South – to make grits is beyond me, but I am damn glad that I finally did. Thick and creamy with a little bit of chew, hot grits straight from the stovetop truly are a revelation!
With visions of those drool-worthy summertime grits lingering in the back of my mind, I forged ahead into Autumn and was – of course – inspired to make a sweet pumpkin version.
Minimal effort, a handful of pantry staples, and a mere 10 minutes of cooking will yield this bowl of comfort.
So without further ado, meet my new favorite breakfast!
Pumpkin Pie Polenta (aka Grits)
yield: 2 servings
- 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/polenta, such as Bob’s Red Mill
- 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, for serving, optional
- 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 and topped with chopped toasted nuts, if using.
Nutritional Information Per Serving (without maple syrup & pecans):
281.9 calories, 7.7 grams fat, 4.4 grams saturated fat, 4.5 grams fiber, 17.6 grams sugar, 8.2 grams protein