Maple Pumpkin Grits

Maple Pumpkin Grits is a special thing for Southern cuisine. This breakfast bowl is a wholesome breakfast, injecting with the earthy flavor of roasted pumpkin and rich sweetness of maple syrup. It is an easy recipe but a little time-consuming. Nevertheless, you will appreciate the result while having your super healthy and tasty meal.

A white bowl with Maple Pumpkin Grits and pumpkin seeds on the top.
Maple Pumpkin Grits

Total Time to Cook 4 servings of Maple Pumpkin Grits – 2 hours

Ingredients

  • pumpkin: 1 (1 ¾-pound)
  • olive oil
  • sea salt
  • heavy cream: 1 cup
  • white corn grits (stone-grounded): 1 cup
  • Parmigiano-Reggiano (finely grated): ¼ cup
  • juice of half of lemon
  • Viking Farms Maple Syrup: ½ cup

Instructions

Turn on an oven and preheat it to 375°F.

Halve the pumpkin vertically. Scrape out the seeds and set them aside. Rub the clean interior of the pumpkin with olive oil and dust with salt.

Place cut side up on a baking sheet and bake for 30 minutes.

Flip the halves and bake for 20 more minutes. Let the pumpkin cool enough to handle. Then scoop out the flesh, transfer to a food processor, and puree until smooth. Set aside.

Meanwhile, wash the reserved pumpkin seeds well and measure out ½ cup (discard the rest or save for another use). Place the seeds in a bowl and drizzle with olive oil (1 teaspoon) and salt (¼ teaspoon). Toss to coat.

Place a baking sheet in the oven for 5 minutes to preheat. Add the seeds to the hot pan and bake for 20 minutes, until lightly golden.

In a large saucepan, bring 4 cups of water, the cream, and salt (1 teaspoon) to a boil. Stir in the grits and reduce to a simmer. Cook, stirring occasionally, until the grits are tender and thick, about 50 minutes.

Remove from the heat and stir in the pumpkin puree, Parmigiano-Reggiano, and lemon juice.

Divide the grits among bowls, sprinkle the pumpkin seeds over each bowl, and drizzle with the maple syrup.

More advanced ways of using Viking Farms Maple Syrup with Vegetables!

  • Use Viking Farms Maple Amber Color and Rich Taste Syrup for most vegetables: maple glazed carrots or beets, maple roasted acorn squash, maple bread and butter pickles;
  • ½ cup of Viking Farms Maple for every 2 cups of vegetables for glazing;
  • Viking Farms Maple Dark Color and Robust Taste Syrup for bitter vegetables like maple glazed or roasted brussels sprouts;
  • Use Viking Farms Maple Dark Color and Robust Taste Syrup for butternut squash or French onion soup!
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