"Go Big Orange" Pumpkin Grits
These grits have to be good - I love pumpkin, and imagine it makes grits very tasty!
You can use a cast iron casserole for this, or a glass or ceramic dish. The recipe comes from "A Skillet Full," my new cookbook from Lodge Cast Iron. The recipe is by Barbara Gonce Clepper.
2 cchicken broth
1 clovegarlic, minced (optional)
1 cquick cooking grits, not instant
1 lbcan pumpkin puree
1 1/2 cshredded sharp cheddar cheese (yellow, not white cheddar)
1/4 tspground nutmeg
1/4 tspcayenne pepper
·salt and pepper to taste
How to Make "Go Big Orange" Pumpkin Grits
- Preheat oven to 350°. Place chicken broth, water, and garlic in medium saucepan over high heat. Bring to boil and slowly stir in the grits, stirring constantly. Reduce heat to medium-low and simmer, stirring frequently, about 10 minutes until thickened. Remove from heat. Mix in pumpkin puree, stirring until thoroughly combined.
- Beat eggs in a separate bowl. Add a small amount of hot grits to beaten eggs and stir well. Then blend all back into the grits mixture. Add cheese, stirring until melted. Season grits with nutmeg, cayenne, salt and pepper.
- Pour grits into a greased cast iron skillet or casserole dish. Bake grits about 50 minutes until set and lightly puffed and brown.