I’m a bit of a stickler when it comes to grits. So much so, the grits in my cookbook are called “Don’t Be Ugly” Grits. What does that mean, you may ask. Years ago, my girlfriends would say “don’t be ugly” if I ordered grits, concerned that I would send them back if they weren’t creamy or salted properly. I have a hard time ordering grits in restaurants because unfortunately - more often than not - they’re not good. Two things grits should always be: creamy and salted properly, and restaurants get it wrong all too often.
Over the years, I’ve tested grits a tremendous number of times and perfected the recipe just in time to put in my cookbook. Sometimes I switch up the cheese or add herbs or other ingredients, but the base recipe always stays the same. This particular recipe has a lovely fall twist - creamy pumpkin and subtle toasty sweetness from maple syrup. It’s the perfect side dish for Thanksgiving or throughout the entire crisp season!
2 cups whole milk, plus more for thinning
2 cups chicken stock
1 cup stone-ground grits
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly cracked pepper
8 ounces mascarpone cheese
3/4 cup pumpkin purée
1 tablespoon maple syrup
2 tablespoons butter
In a large saucepan, heat the milk and chicken stock over medium heat. When the liquid begins slightly bubbling, whisk in the grits slowly then season with the salt and pepper. Let the grits boil slightly then lower the heat. Cover and let simmer for about 15 to 20 minutes, uncovering and whisking occasionally. If they get too dry, thin them out with more milk. Stir in the mascarpone cheese, pumpkin purée, maple syrup, and butter until melted. Taste and add more salt if needed. The end product should be an extra-creamy consistency.
*Make ahead tip: These can be made several days before, refrigerated, and reheated. Store them in the fridge, covered, in the pan you make them in. Reheat slowly. Once they’re warm, check the consistency. Add milk if they need thinning out - remember they should be served extra creamy.
*Crock Pot tip: Once they’ve been reheated over the stove, you can keep them warm in a Crock Pot. Just transfer and set heat to low.