Ingredients

The following ingredients have 4 Servings
  • 2 cups broth (veggie or chicken)
  • 1 cup old fashioned grits (not instant)
  • 1/4 tsp salt (to taste)
  • 4 TBSP unsalted butter
  • 1 cup whole milk
  • 3/4 cup pumpkin puree
  • 1/8 tsp dried sage (or nutmeg if preferred)
  • salt and pepper (to taste)
  • 4-5 oz freshly grated sharp Cheddar
  • fried eggs (1-2 per person)
  • spinach sauce ((recipe below))
  • 1-2 TBSP unsalted butter
  • 5 oz fresh spinach
  • 1 clove garlic (pressed or minced (adjust garlic to taste))
  • 1 cup half and half (or 1/2 cup cream + 1/2 cup milk)
  • pinch salt (to taste)
  • 2-4 TBSP chopped green onion

Instruction

  • Bring 2 cups broth [vegetable or chicken] to a rolling boil and add 1 cup old fashioned grits.
  • Stir vigorously, then reduce heat to low and cover.
  • Allow grits to simmer for 10 minutes, stirring occasionally.
  • While your grits cook, brown your butter in a small sauce pot over medium heat.
  • Let your butter melt untouched, then once it starts to simmer and brown, whisk constantly until butter is golden and fragrant. Remove from heat.
  • Once the grits absorb the broth, add milk and pumpkin puree. Season to taste with 1/8-1/4 tsp salt and a pinch of dried sage (or nutmeg; both taste fantastic with pumpkin!) and continue to cook on lowest setting for 5-10 minutes.
  • Lastly stir in 4 oz freshly grated cheddar cheese along with your browned butter and adjust seasoning to taste.
  • FOR THE SAUCE: saute spinach and garlic in butter, then add half and half (or milk/cream combo) and green onion and reduce heat to medium-low, allowing the sauce to reduce and thicken, stirring occasionally.
  • FOR THE EGGS: fry them up in a little bit of butter, cooking the yolks to your perfect degree of drippiness. Paul likes his extra runny while I like mine firm, and fried on both sides!
  • READY? Spoon the spinach sauce over your grits, stack your eggs on top, and dig in!