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    You are in: Home / Recipes / Creamy Pumpkin Grits With Brown Butter Recipe
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    Creamy Pumpkin Grits With Brown Butter

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    10 mins

    50 mins

    Buster's friend's Note:

    The Washington Post, June 2, 2010 Adapted from "Edible: A Celebration of Local Foods," by Tracey Rider and Carole Topalian (Wiley, 2010). Tested by Bonnie S. Benwick for The Washington Post.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the brown butter

    For the grits

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Divide among individual bowls. Drizzle each portion with some of the brown butter (discarding the thyme sprig). Serve hot.

    Ratings & Reviews:

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    Nutritional Facts for Creamy Pumpkin Grits With Brown Butter

    Serving Size: 1 (282 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 522.8
     
    Calories from Fat 300
    57%
    Total Fat 33.3 g
    51%
    Saturated Fat 20.4 g
    102%
    Cholesterol 89.6 mg
    29%
    Sodium 416.8 mg
    17%
    Total Carbohydrate 43.3 g
    14%
    Dietary Fiber 2.3 g
    9%
    Sugars 13.6 g
    54%
    Protein 14.3 g
    28%

    The following items or measurements are not included:

    thyme

    fresh thyme

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