People in the south don’t like changes to traditional grits, and I’m one of them. I love grits in their most basic form: cook in water and then add a good helping of butter, salt, and pepper. However, since October is the month of adding pumpkin to just about everything, I decided to give this recipe a try.
I thought it sounded fun and novel, so I prepared it and handed out samples at the 2018 Sunbelt Ag Expo. People were horrified that pumpkin and garlic were being added to grits, and rightly so. However, if you are willing to give it a try, I think you will find that adding pumpkin and muenster cheese to grits creates a savory version of the traditional preparation. And the added pumpkin is a tricky way to incorporate a bit of a vegetable giving a nutrition boost to the overriding carbohydrate profile of grits.
This recipe will spark strong opinions and debate when served to guests and is great for when you just want to mix things up. So, give it a try for the novelty and then go back to your favorite grits recipe. I don’t think you will regret it at all!
1 cup grits – South Carolina stone-ground
4 cups water
2 tsp salt
¼ cup heavy cream or half and half
¾ cups pumpkin puree
3 tbsp unsalted butter
2 tsp salt
¾ tsp garlic powder
1 cup grated Muenster cheese
*optional garnish suggestion – roasted pumpkin seeds
- Bring water and salt to a boil, add grits.
- Reduce heat to low, cover, and cook for 20-30 minutes, stirring frequently.
- Stir in pumpkin puree, heavy cream, butter, garlic powder, pepper, and cook for 5 minutes.
- Stir in Muenster cheese and serve.
*They are also great reheated, place in a bowl, and microwave for 1 minute. Add a bit of water if you find them too thick.