Pumpkin Grits

Pumpkin Grits
5 1/3 c water
1/2 tsp salt
1 1/3 c corn meal
3/4 c canned pumpkin
1/2 c cream cheese
1 tsp pumpkin pie spice
2 to 3 T maple syrup
1/2 c brown sugar (or to taste)
3 T heavy cream

In a heavy sauce pan, bring water and salt to a boil.  Reduce heat to a gentle boil and slowly whisk in corn meal.  Cook and stir for 5 to 10 minutes until thickened and tender.  Reduce heat and stir in remaining ingredients.  Serve warm with a little whipped cream or cranberry compote.

Cranberry Compote
1 1/2 c fresh or frozen cranberries
1/4 c sugar
1/3 c brown sugar
3/4 c orange juice
1/4 tsp cinnamon
pinch ground cloves

Place all ingredients in sauce pan and cook over medium heat stirring often until cranberries pop and break down to thicken into a sauce.  Serve warm over pumpkin grits, pancakes, etc.  You can also add chopped apples and a little orange zest.

Mission Oak Inn Central Illinois Bed and Breakfast

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