"Go Big Orange" Pumpkin Grits

Susan Feliciano


"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.

★★★★★ 2 votes
15 Min
1 Hr
Stove Top


2 c
chicken broth
2 c
1 clove
garlic, minced (optional)
1 c
quick cooking grits, not instant
1 lb
can pumpkin puree
1 1/2 c
shredded sharp cheddar cheese (yellow, not white cheddar)
1/4 tsp
ground nutmeg
1/4 tsp
cayenne pepper
salt and pepper to taste


1Preheat 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.
2Beat 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.
3Pour grits into a greased cast iron skillet or casserole dish. Bake grits about 50 minutes until set and lightly puffed and brown.

About "Go Big Orange" Pumpkin Grits

Main Ingredient: Rice/Grains
Regional Style: Southern
Other Tag: Healthy
Hashtags: #pumpkin, #cast-iron