Pumpkin-Sage Cheese Grits

Pumpkin-Sage Cheese Grits
Thinkstock

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
209
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
  • 6 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
7g
10%
Sugar
8g
9%
Saturated Fat
3g
13%
Cholesterol
18mg
6%
Carbohydrate, by difference
30g
23%
Protein
8g
17%
Vitamin A, RAE
194µg
28%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
336mg
34%
Choline, total
16mg
4%
Fiber, total dietary
3g
12%
Fluoride, F
3µg
0%
Folate, total
69µg
17%
Iron, Fe
8mg
44%
Magnesium, Mg
49mg
15%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
264mg
38%
Selenium, Se
10µg
18%
Sodium, Na
475mg
32%
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.