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Creamy Pumpkin Grits With Brown Butter

Creamy Pumpkin Grits With Brown Butter 4.000

Linda Davidson/The Washington Post

Jun 2, 2010

Grits get a dairy-rich, risotto-like treatment here with sauteed onions, herbs, pumpkin puree and Parmigiano-Reggiano cheese.

If you have trouble finding canned pumpkin, you may substitute pureed sweet potatoes.


Servings: 4 - 6 main-course
Ingredients
  • For the brown butter
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 sprig thyme
  • For the grits
  • 2 tablespoons unsalted butter
  • 1 medium onion, very finely chopped (3/4 to 1 cup)
  • 2 1/2 cups water
  • 3 1/2 cups whole milk, or more as needed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper, or more to taste
  • 3/4 cup stone-ground grits
  • 15 ounces (1 can) pumpkin puree (may substitute sweet potato puree)
  • Leaves from 1/2 bunch thyme, chopped (3 tablespoons; may substitute leaves from 2 stems of sage)
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese

Directions

For the brown butter: Melt the butter in a medium skillet over medium heat, then cook for 3 to 4 minutes, stirring occasionally, until the butter just turns brown. Transfer to a heatproof bowl and add a sprig of thyme, making sure it is completely submerged.

For the grits: Melt the butter over medium-low heat in the same skillet used to cook the brown butter. Add the onion; cook for about 8 minutes, stirring occasionally, until softened and almost creamy. Remove from the heat; transfer the onion and butter to a bowl.

Combine the water, 3 cups of the milk, salt and pepper 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; the grits will soon begin to sputter. As soon as the mixture has thickened a bit, reduce the heat to medium or medium-low and cook for 30 to 35 minutes, whisking often, scraping the sides and 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 cup of milk and the Parmigiano-Reggiano; stir until the cheese is thoroughly incorporated. Taste, and add pepper as needed.

Divide among individual bowls. Drizzle each portion with some of the brown butter (discarding the thyme sprig). Serve hot.


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Recipe Source

Adapted from "Edible: A Celebration of Local Foods," by Tracey Rider and Carole Topalian (Wiley, 2010).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 8): 270


% Daily Values*

Total Fat: 17g 26%

Saturated Fat: 10g 50%

Cholesterol: 45mg 15%

Sodium: 210mg 9%

Total Carbohydrates: 22g 7%

Dietary Fiber: 2g 8%

Sugar: 8g

Protein: 8g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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