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
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.
There are no reviews yet. Be the first one to write one.