Creamy Pumpkin Grits w/ Brown Butter

By á-228

Risotto-like grits w/ pumpkin & cheese

Ingredients

• For the Brown Butter:
• 6 T (3/4 stick) unsalted butter
• 1 sprig thyme
• For the grits:
• 2 T unsalted butter
• 1 med. onion, very finely chopped (3/4 C)
• 2 1/2 C water
• 3 1/2 C whole milk or more as needed
• 1/4 tsp kosher salt
• 1/4 tsp fresh black pepper
• 3/4 C stone-ground grits
• 15 oz. (1 can) pumpkin puree (may substitute sweet potato puree)
• Leaves from 1/2 bunch thyme, chopped (3 T; may subst. sage)
• 1/2 C freshly grated Parm - Reg cheese

Details

Servings 6

Preparation

Step 1

Melt the butter in a med. skillet over med. heat, then cook for 3 - 4 minutes until the butter just turns brown. Transfer to a bowl & submerge the sprig of thyme.

Melt the butter over med-low heat in same skillet. Add onion & cook for 8 minutes, until softened and almost creamy. Remove from heat & transfer to a bowl.

Combine the water, 3 C of milk, s & p, in a large heavy-bottomed saucepan over high heat; bring to a boil. Use a long-handled whisk to slowly mix in the grits. Be careful - they will sputter.

As soon as the minture has thickened a bit, reduce the heat to medium or med-low and cook for 30 to 35 minutes, whisking often, scraping the sides & bottom of the saucepan and adjusting the heat as needed to prevent scorching, until the grits have thickened to the consistency of porridge. Add milk if the grits become too thick.

Add the onion, pumpkin puree and thyme leaves to the grits; cook for 3 minutes stirring or whisking continuously. Remove from the heat; add the remaining 1/2 C milk and the Parm-Regg; stir util the cheese is thoroughly incorporated.

Drizzle each portion w/ some of the brown butter.