For the Pumpkin Grits
- 2 cups vegetable broth
- 1 cup corn grits, old fashioned (not instant)
- 4 tablespoons unsalted butter
- 1 cup whole milk
- 3/ 4 cup pumpkin puree
- 1/ 4 teaspoon salt, plus more to taste
- 1/ 8 teaspoon sage, or nutmeg
- Black pepper
- 4-5 ounces sharp cheddar cheese, freshly grated
For the Spinach Sauce
- 1-2 tablespoons unsalted butter
- 5 ounces baby spinach
- 1 clove garlic, minced
- 1 cup half and half
- Salt, To Taste
- 2 tablespoons chopped scallions
- 4 eggs
Make the pumpkin grits: 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.
While grits cook, brown butter in a small sauce pot over medium heat. Let butter melt untouched, then whisk constantly once it starts to simmer and brown, until butter is golden and fragrant. Remove from heat.
Once the grits absorb the broth, add milk and pumpkin puree. Add salt, sage and black pepper; adjust seasoning to taste and continue to cook on lowest setting for 5-10 minutes. Stir in freshly grated cheddar cheese and browned butter; adjust seasoning to taste.
Make the sauce: Sauté spinach and garlic in butter over medium heat, then add half and half and green onion and reduce heat to medium-low, allowing the sauce to reduce and thicken, stirring occasionally. Spoon the spinach sauce over your grits and top with eggs (if desired) and serve.
Add butter to pan if needed and fry eggs until whites are set and yolk is cooked to desired doneness, about 3-5 minutes. Put on top of grits and spinach sauce.