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5 from 5 votes

Pumpkin Grits

This 30-minute recipe for Pumpkin Grits is cheesy and easy to prepare. Pumpkin puree and pumpkin spice star in this homemade dish which is perfect to serve at breakfast or as a side dish for dinner. It’s a savory, seasonal delight which is pleasing and warming to the senses.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast, Side Dish
Cuisine: American, Gluten Free
Servings: 8 servings
Calories: 205kcal

Ingredients

Instructions

  • Bring the water, heavy cream and salt to a boil in a medium pot.
    4 cups water, 1/2 cup heavy cream, 1/2 teaspoon salt
  • Stir in the grits, cover and reduce the heat to low. Cook 12-15 minutes, stirring often to prevent the grits from sticking to the bottom of the pot.
    1 cup old fashioned grits
  • Once the majority of the water is absorbed and the grits are creamy, add the butter and Parmesan cheese. Stir until melted and well blended.
    4 tablespoons butter, 1/2 cup Parmesan cheese
  • Stir in the pumpkin puree and pumpkin spice.
    1/2 cup pumpkin puree, 1 1/2 teaspoons pumpkin pie spice
  • Taste and adjust the salt and pumpkin spice, as needed.
  • Garnish with fresh thyme or sage, if desired.

Notes

Tips and Techniques

  • If you prefer to use instant or stoneground grits, the liquid to grits ratio may be different and cook time will be shorter for instant grits and longer for stoneground.
  • Store leftover cooked grits in an airtight container in the refrigerator. Consume within 5-7 days.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 205kcal | Carbohydrates: 18g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 259mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2868IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 1mg