From the Kitchen of Terri Bergman
Pumpkin Kissed Grits
LEVEL: Presto – Easy!
1 C. whole milk
1 C. cream
2 C. chicken stock
1 ½ tsp. kosher salt
1 C. *white grits *Carolina Plantation White Grits – best of all!
½ tsp. freshly ground white pepper
4 Tbsp. unsalted butter
4 oz. sharp Cheddar or Brie (or both!)
1 small can pureed pumpkin
½ tsp. Pummull Spice
Bring the milk, cream, stock and salt to a boil in a saucepan, set over medium-high heat. While continually whisking, gradually add the grits. Turn the heat to low and cover. Cook for 10 minutes or until thick and creamy, removing the lid and whisking every 3 to 4 minutes to prevent the grits from sticking or forming lumps. Remove from the heat, add the pumpkin, Pummull Spice, pepper and butter, and whisk to combine. Once the butter is melted, gradually stir in the cheese (of your choice). Serve alone or with Fruited Spicy Sausage.
Fruited Spicy Sausage