Love grits, pumpkin and a little kick in your dishes? Then you’re going to love this southwestern bowl, featuring a delicious twist on traditional grits. Pumpkin puree, stone ground yellow grits, shredded Cabot Vermont Sharp Cheddar and chipotle chile powder combine to deliver a unique flavor you’ll savor. Adding warmed black beans, avocado chunks and pepitas to the top of the grits creates even more incredible flavor. This dish is perfect for adding to your list of easy dinner ideas, as it takes just about an hour to put together, including both prep and cook time. Share this pumpkin recipe with friends and family on Facebook, Pinterest, Twitter or Instagram – and be sure to use our handle @cabotcheese when posting on Instagram.
To make 6 servings, begin by adding vegetable broth, milk and pumpkin to a 2-quart capacity pot. Whisk together to combine.
Bring mixture to a boil over medium high heat and then stir in dry grits.
Turn heat to low and simmer, stirring frequently for approximately 25 minutes, until grits are thickened and tender.
Remove from heat and stir in the Cabot Vermont Sharp Cheddar cheese, until melted.
Stir in salt and chipotle powder to desired level of seasoning.
Add drained black beans to a microwave-safe bowl and heat for 60 to 90 seconds in the microwave until warmed.
Then add the warmed black beans, avocado chunks and pepitas to top of grits. Sprinkle with additional cheese, if desired, and serve family style.
For another grits recipe you and your family will love, check out our Mediterranean Grits. Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this spicy pumpkin recipe, so please rate and review it when you have the chance.
For the Grits:
2 cups vegetable broth
2 cups whole milk
⅔ cup pumpkin puree (from can)
1 cup stone ground yellow grits
8 ounces Cabot Vermont Sharp Cheddar, shredded (2 cups)
1 teaspoon salt
1 to 2 teaspoons chipotle chile powder
2 cups canned black beans, drained
1 medium avocado, chopped
¼ cup pepitas (about 2 ounces)
Additional Cabot Vermont Sharp Cheddar if desired
Get the ingredients you need at a convenient nearby location.
Prep: 25 mins | Cook: 40 mins | Total: 1 hr 5 mins
PREPARE grits by adding broth, milk and pumpkin to 2-quart capacity pot and whisk together to combine.
BRING mixture to boil over medium high heat. Stir in dry grits.
TURN heat to low and simmer, stirring frequently for approximately 25 minutes until grits are thickened and tender.
REMOVE from heat and stir in the Cabot Vermont Sharp Cheddar cheese, until melted.
STIR in salt and chipotle powder to desired level of seasoning.
ADD drained beans to a microwave-safe bowl and heat for 60 to 90 seconds in microwave until warmed.
ADD warmed beans, avocado chunks, and pepitas to top of grits. Sprinkle with additional cheese, if desired.
SERVE family style.
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