"go big orange" pumpkin grits

Name: "Go Big Orange" Pumpkin Grits
Prep time: 15 min
Cook time: 1 h
Yield: 8
Cuisine: Southern
Ingredients: 2 cup(s) chicken broth; 2 cup(s) water; 1 clove(s) garlic, minced (optional); 1 cup(s) quick cooking grits, not instant; 1 pound(s) can pumpkin puree; 2 - eggs; 1 1/2 cup(s) shredded sharp cheddar cheese (yellow, not white cheddar); 1/4 teaspoon(s) ground nutmeg; 1/4 teaspoon(s) cayenne pepper; - salt and pepper to taste

(2 RATINGS)

49 Pinches 1 Photo

Susan Feliciano

Oak Ridge, TN

Updated on Dec 30, 2012

"Go Big Orange" is a well-known phrase around our parts, referring to the Tennessee Volunteers, UT's famous football team. I hope they do better this coming season - we have a new coach. 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.

Rate

prep time 15 Min

cook time 1 Hr

method Stove Top

yield 8 serving(s)

Ingredients

2 cups chicken broth
2 cups water
1 clove garlic, minced (optional)
1 cup quick cooking grits, not instant
1 pound can pumpkin puree
2 - eggs
1 1/2 cups shredded sharp cheddar cheese (yellow, not white cheddar)
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
- salt and pepper to taste

How To Make "go big orange" pumpkin grits

Step 1

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.

Step 2

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.
Step 3

Pour grits into a greased cast iron skillet or casserole dish. Bake grits about 50 minutes until set and lightly puffed and brown.
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