Pumpkin Grits
Pairs well as a unique side for turkey or pork chops, or with bacon or country ham for breakfast.
Makes 4 servings
2 tablespoons salted butter
2 cups water
2 cups 2% milk
1 cup Old Mill White or Yellow Corn Grits
½ teaspoon sea salt
1 ½ cups pure pumpkin puree
2 tablespoons Old Mill Bourbon Maple Syrup
2 tablespoons packed brown sugar
1 teaspoon Old Mill Farmhouse Kitchen Pumpkin Pie Spice
1 teaspoon pure vanilla extract
1/2 cup Sweet & Spicy Pecans, chopped
Additional Old Mill Bourbon Maple Syrup, for serving
Melt butter in a medium saucepan over medium heat. Swirl butter until lightly browned with nutty aroma, about 3 minutes. Watch carefully.
Add water and milk and bring to a boil. Whisk in grits and salt, stirring constantly until grits begin to absorb liquid, about 3 to 5 minutes. Reduce heat to simmer. Cook grits until thick and creamy, stirring often, 25 to 30 minutes.
Stir in pumpkin puree until well combined. Add Old Mill Bourbon Maple Syrup, brown sugar, Old Mill Farmhouse Kitchen Pumpkin Pie Spice, and vanilla; cook, stirring constantly, just until hot, about 30 seconds.
Serve hot; drizzle with additional maple syrup and sprinkle with chopped Sweet & Spicy Pecans.
Sweet & Spicy Pecans
Makes 2 Cups
½ cup confectioners' sugar
¾ teaspoon kosher or sea salt
¼ teaspoon cayenne pepper
2 cups pecans
4 teaspoons water
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Whisk confectioners' sugar, kosher salt, and cayenne pepper in a medium bowl. Add pecans and water, and toss until all pecans are moistened and coated with sugar mixture. Add additional water, by teaspoon, if sugar mixture is still powdery. Spread in single layer on prepared baking sheet, and scrape any sugar mixture remaining in bowl over pecans.
Bake until pecans are toasted and bottoms are lightly caramelized, 10 to 12 minutes. Let cool to room temperature, breaking apart clusters. Store in a covered container up to 2 weeks.