Pumpkin Cheddar Grits

Kitchen Tested
  • Yield 6 servings
  • Prep 5 mins
  • Cook 5 mins

Squash gives extra flavor and Vitamin A to cheese grits.

Mark Boughton

Puréed sweet potato or squash will work in place of canned pumpkin.


3 1/2 cups water
3/4 cup grits
1/2 teaspoon salt
3/4 cup grated Cheddar cheese
1/2 cup canned unsweetened pumpkin
-- Freshly ground black pepper


  1. Bring water to a boil over high heat. Stir in grits and salt. Reduce heat and cook according to package directions. Add cheese, pumpkin and pepper. Cook until cheese is melted, about 2 minutes.



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