Make Roasted Pumpkin Grits and Say Hello to Fall
An icon of Southern cuisine, grits are a special thing. Thanks to the work of artisanal millers such as Anson Mills and Geechie Boy, grits have grown from their casual roots into something more refined. Take pumpkin grits, for example. This grits breakfast bowl from Ashley Christensen’s latest cookbook, Poole’s, continues down that road, injecting the grains with the earthy flavor of roasted pumpkin and adding the rich sweetness of barrel-aged maple syrup. Christensen says she’s usually sensitive to sweetness in savory dishes, but her pumpkin grits recipe amplifies the natural sugars of the corn, so she can’t resist. You should absolutely use the best grits you can get your hands on for this recipe.Grits with Roasted Pumpkin, Aged Maple Syrup, and Crispy PepitasExcerpted with permission from Poole's by Ashley Christensen, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.