Pumpkin-Sage Cheese Grits

Pumpkin-Sage Cheese Grits

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Elizabeth Karmel is the executive chef of New York City and Washington, DC’s Hill Country Barbecue Market, Hill Country Chicken and the soon-to-be opened Hill Country Barbecue Market Brooklyn 9. A master of the grill, Karmel also knows how to expertly craft soulful dishes using humble Thanksgiving leftovers. She recommends using leftover ingredients to create a delicious breakfast for guests the next morning. 

5
Servings
224
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3  Cups  water
  • 1  Cup  stone ground grits, such as Anson Mills, Red Mule or Bob’s Red Mill
  • 1/2  Cup  half-and-half
  • 1/2  Cup  grated parmesan cheese
  • 3  Tablespoons  unsalted butter
  • fresh sage leaves, chiffonade
  • 1/2  Cup  canned pumpkin puree
  • 1  Pinch of  fresh grated nutmeg
  • Kosher salt
  • freshly ground white pepper

Directions

Make the grits by boiling the water in a large saucepan or the top of a double boiler. The double boiler insures against scorching.  Slowly add the grits by sifting them through one hand while whisking with the other. 

Cover the pan and simmer on a low heat for 25-30 minutes.  Stir occasionally to prevent scorching.  Add half and half, cheese and butter, sage and pumpkin and stir well.  Continue cooking if grits are undercooked or watery.  When they are “just right” season to taste with nutmeg, salt, and white pepper. 

Set aside, but keep warm until serving.

Nutritional Facts

Total Fat
11g
16%
Sugar
8g
9%
Saturated Fat
4g
17%
Cholesterol
18mg
6%
Carbohydrate, by difference
26g
20%
Protein
8g
17%
Vitamin A, RAE
345µg
49%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
13µg
14%
Calcium, Ca
332mg
33%
Choline, total
18mg
4%
Fiber, total dietary
3g
12%
Fluoride, F
3µg
0%
Folate, total
63µg
16%
Iron, Fe
8mg
44%
Magnesium, Mg
65mg
20%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
288mg
41%
Selenium, Se
10µg
18%
Sodium, Na
440mg
29%
Water
161g
6%
Zinc, Zn
2mg
25%

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.