Browned Butter Pumpkin Grits with Creamed Spinach and Fried Egg
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Creamy Cheesy Grits flavored with Browned Butter, Pumpkin and nutmeg is a perfect Fall start to any day! Yummy recipe inspired by @peasandcrayons. -@dianemorrisey


Prep time 15mins
Cook time 20mins
Serves or Makes: 4
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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


  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.