Smokey maple pumpkin grits

A satisfying blend of smokey heat and maple sweet, these grits are perfect for breakfast. Skip the cheese and pair with an egg for extra protein. Or, add cheese for a sweet-savory side.

 

Ingredients

2 cups poultry or vegetable stock

1 cup old fashioned grits (not instant)

¼ cup butter

1 cup whole milk

 ¾ cup pumpkin puree (1 cup if using homemade puree)

1/8 teaspoon pumpkin spice

1/8 teaspoon dried sage

Chipotles in adobo peppers, diced with sauce, to taste *

Salt and pepper to taste

¼ cup maple syrup, plus more for drizzle

1 cup shredded mild or sharp cheddar plus more to sprinkle on top (optional)

 

Bring stock to a rolling boil and add grits. Whisk together thoroughly, then cover. Reduce heat to low. Let simmer about ten minutes (stirring occasionally), or until stock has absorbed.

Meanwhile, in a heavy-bottomed pan over low-medium heat, melt butter. Stirring regularly to prevent burning, cook until fragrant and golden-brown. Set aside.

Once stock is absorbed, add milk, pumpkin, peppers, salt, pepper, and spices. Whisk together.

Continue to cook uncovered for about 10 minutes (time may vary depending on the moisture content of pumpkin puree), until liquid has again been absorbed. Add maple syrup, stir well. Remove from heat and mix browned butter and cheese into grits.

Divide grits into four to six servings. Drizzle in maple syrup and serve.

 

* I use a whole can, but if you prefer less heat, start with a pepper or two, and a tablespoon of sauce