Go Back
–+ servings
Print
Brown Butter Pumpkin Grits Breakfast Bowls

Brown Butter Pumpkin Grits

Creamy cheese grits swirled with brown butter and pumpkin, these Brown Butter Pumpkin Grits are amazing!

Course Breakfast
Cuisine American
Keyword Pumpkin Grits
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 597 kcal
Author Jenn Laughlin - Peas and Crayons

Ingredients

  • 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)

SPINACH SAUCE

  • 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

Instructions

  1. Bring 2 cups broth [vegetable or chicken] to a rolling boil and add 1 cup old fashioned grits.
  2. Stir vigorously, then reduce heat to low and cover.
  3. Allow grits to simmer for 10 minutes, stirring occasionally.
  4. While your grits cook, brown your butter in a small sauce pot over medium heat.
  5. Let your butter melt untouched, then once it starts to simmer and brown, whisk constantly until butter is golden and fragrant. Remove from heat.
  6. 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.
  7. Lastly stir in 4 oz freshly grated cheddar cheese along with your browned butter and adjust seasoning to taste.
  8. 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.
  9. 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!
  10. READY? Spoon the spinach sauce over your grits, stack your eggs on top, and dig in!

Recipe Notes

Optional garnish: chopped parsley and/or green onion; you can even get crazy and add a little freshly grated parmesan cheese - YUM!

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Facts
Brown Butter Pumpkin Grits
Amount Per Serving
Calories 597 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 22g138%
Cholesterol 260mg87%
Sodium 938mg41%
Potassium 593mg17%
Carbohydrates 44g15%
Fiber 3g13%
Sugar 6g7%
Protein 22g44%
Vitamin A 12114IU242%
Vitamin C 13mg16%
Calcium 412mg41%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.