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Categories:
chicken broth water clove garlic cooking grits pumpkin puree eggs chedder cheese ground nutmeg cayenne pepper salt
Viewed: 53 - Published at: 8 years agoIngredients
- 2 cup chicken broth
- 2 cup water
- 1 clove garlic, minced (optional)
- 1 cup quick cooking grits, (not instant)
- 1 can (16oz) pumpkin puree
- 2 eggs
- 1 1/2 cup shredded sharp chedder cheese ( i use extra sharp)
- 1/4 tsp ground nutmeg
- 1/4 tsp cayenne pepper
- 1 salt and pepper to taste
Method
- preheat oven to 350
- put chicken broth, water, and galic in medium sauce pan over high heat and bring to a boil.
- slowly add the grits stirring constantly.
- reduce heat to medium low, bringing to a simmer, stirring frequently for about 10 minutes until thickened.
- mix in pumpkin puree, stirring until thoroughly combined.
- beat eggs in a separate bowl.
- add small amount of hot grits to beaten eggs and then blend all back into grits mixture.
- add cheese and stir until melted
- season grits with nutmeg, cayenne, salt and pepper.
- pour grits into a greased casserole dish.
- bake grits for 50 minutes until set and lightly puffed and brown.
