"Creamy Cheesy Grits flavored with Browned Butter, Pumpkin and nutmeg is a perfect Fall start to any day! Yummy recipe inspired by @peasandcrayons."
Browned Butter Pumpkin Grits with Creamed Spinach and Fried Egg
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Prep time: 15mins
Cook time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
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
ingredients
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
Method
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.