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Prep time 15 minutes
Cook time 20 minutes
Yield: Serves or Makes 4
Bring 2 cups broth to a rolling boil and add 1 cup old fashioned grits. Stir vigorously, then reduce heat to low and cover. Allow grits to simmer for 10 minutes, stirring occasionally.
While your grits cook, brown your butter in a small sauce pot over medium heat. Let your butter melt untouched, then once it starts to simmer and brown, whisk constantly until butter is golden and fragrant. Remove from heat.
Once the grits absorb the broth, add milk and pumpkin puree. Season to taste with 1/8-1/4 tsp salt and a pinch of dried sage (or nutmeg; both taste fantastic with pumpkin!) and continue to cook on lowest setting for 5-10 minutes. Lastly stir in 4 ounces of freshly grated cheddar cheese along with your browned butter and adjust seasoning to taste.
For the sauce, sauté spinach and garlic in butter, 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.