Creamy cheese grits swirled with brown butter and pumpkin; these Brown Butter Pumpkin Grits are amazing!
I’m hanging on to Fall just a little bit longer, can ya tell?
These pumpkin-spiked cheese grits are perfect year-round thanks to easy to store pumpkin puree, which can be frozen and defrosted as needed or plucked from your grocer’s canned food aisle. I’ve tried my hand at making my own (SO EASY using a slow cooker!) and also adore Publix-brand pumpkin puree.
I love them with a little dash of sage or nutmeg thrown into the mix (choose your favorite!) and topped with a savory spinach sauce and some fried eggs.
Frozen creamed spinach can make a speedy swap for the sauce if needed (jazz it up with some green onion and garlic!) and you can even empty our your crisper, adding chopped sautéed veggies to the sauce. Mushrooms are a fantastic addition!
Ready for the recipe? Let’s do this!
Brown Butter Pumpkin Grits
Brown Butter Pumpkin Grits
Creamy cheese grits swirled with brown butter and pumpkin, these Brown Butter Pumpkin Grits are amazing!
- 2 cups broth veggie or chicken
- 1 cup old fashioned grits not instant
- 1/4 tsp salt to taste
- 4 TBSP unsalted butter
- 1 cup whole milk
- 3/4 cup pumpkin puree
- 1/8 tsp dried sage or nutmeg if preferred
- salt and pepper to taste
- 4-5 oz freshly grated sharp Cheddar
TOP IT WITH
- fried eggs 1-2 per person
- spinach sauce (recipe below)
- 1-2 TBSP unsalted butter
- 5 oz fresh spinach
- 1 clove garlic pressed or minced (adjust garlic to taste)
- 1 cup half and half or 1/2 cup cream + 1/2 cup milk
- pinch salt to taste
- 2-4 TBSP chopped green onion
- Bring 2 cups broth [vegetable or chicken] 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 oz freshly grated cheddar cheese along with your browned butter and adjust seasoning to taste.
- FOR THE SAUCE: saute spinach and garlic in butter, then add half and half (or milk/cream combo) and green onion and reduce heat to medium-low, allowing the sauce to reduce and thicken, stirring occasionally.
- FOR THE EGGS: fry them up in a little bit of butter, cooking the yolks to your perfect degree of drippiness. Paul likes his extra runny while I like mine firm, and fried on both sides!
- READY? Spoon the spinach sauce over your grits, stack your eggs on top, and dig in!
optional garnish: chopped parsley and/or green onion; you can even get crazy and add a little freshly grated parmesan cheese - YUM!
These brown butter pumpkin grits are fantastic! Hope y’all love these gorgeous golden cheese grits as much as we do!
I have it on good authority that leftover pumpkin grits are AMAZING with shrimp! Sauté shrimp with cajun seasoning, minced garlic, and enough butter to make them saucy then serve over warmed grits.
To reheat the grits, warm them up via stove-top or microwave with a little bit of milk and you’re good to go!