Pumpkin Pie Polenta (aka Grits)

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Christina Ross
Christina Rosshttps://www.healthyfoodforliving.com/
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

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.



Pumpkin Pie Polenta (aka Grits)

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!

Pumpkin Pie Polenta (aka Grits)

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.

Pumpkin Pie Polenta (aka Grits)

Minimal effort, a handful of pantry staples, and a mere 10 minutes of cooking will yield this bowl of comfort.

Pumpkin Pie Polenta (aka Grits)

So without further ado, meet my new favorite breakfast!

Pumpkin Pie Polenta (aka Grits)

Printer-Friendly Recipe

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


  1. Melt butter in a medium-sized saucepan set over medium heat. Swirl butter in saucepan until lightly browned and fragrant, about 3 minutes.
  2. 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.
  3. Stir the pumpkin puree into the grits until well-combined and warmed through. Stir in pumpkin pie spice, vanilla extract, and brown sugar.
  4. 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

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