"go big orange" pumpkin grits
(2 ratings)
"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 ratings)
yield
8 serving(s)
prep time
15 Min
cook time
1 Hr
method
Stove Top
Ingredients For "go big orange" pumpkin grits
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2 cchicken broth
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2 cwater
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1 clovegarlic, minced (optional)
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1 cquick cooking grits, not instant
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1 lbcan pumpkin puree
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2eggs
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1 1/2 cshredded sharp cheddar cheese (yellow, not white cheddar)
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1/4 tspground nutmeg
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1/4 tspcayenne pepper
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salt and pepper to taste
How To Make "go big orange" pumpkin grits
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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.
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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.
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3Pour grits into a greased cast iron skillet or casserole dish. Bake grits about 50 minutes until set and lightly puffed and brown.
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Categories & Tags for "Go Big Orange" Pumpkin Grits:
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