Everyone has been turning up their noses when I tell them I’m making pumpkin grits for Thanksgiving dinner. They hate when I try to introduce something new to my traditional holiday menus.
I made the pumpkin grits today. And listen, they are delicious. I tweaked the recipe I posted earlier, and baked them into timbales (in a muffin pan over a water bath.) Brenda gagged when I told her what I was making – I’m taking this plate over to her to prove I’m not so deluded after all.
In case you’re looking for a special side for your Thanksgiving dinner – here’s how I made them. I think I’ll send this recipe to Paula Deen. I’ll probably be invited to be a guest on her show.
I also took some to Yvonne – my neighbor on the other side. She loved them – or at least she said she did. Wants the recipe for her Christmas wing ding. We decided that adding a little garlic powder and hot sauce would be a good thing.
I’m getting a little bored with the timbale thing, so I will probably bake up the rest of the pumpkin grits in a casserole for tomorrow.
Theresa Tiffin and her mother from West Point just stopped by and we polished off a few more. They want the recipe too. Or maybe they were just being polite. Here’s the recipe:
Pumpkin Grits Timbales
6 cups water
1-1/2 cups uncooked grits
2 tsp salt
1-1/s cups cheddar cheese
1/2 cup sour cream
1 cup unsweetened canned pumpkin
1/2 tsp salt
1/4 tsp pepper
3 eggs beaten
2 T. parmesan cheese
Cook grits. Remove from heat and stir in cheddar cheese, salt and pepper and pumpkin. Mix eggs and sour cream and stir into grits. Spoon into 12 4-ounce muffin cups. (There will still be gobs of grits left so you can just bake them in a casserole.) Pour hot water to depth of one inch in a pan. Place filled muffin pan over the water. (Cover the muffin pan with aluminum foil first.) Bake at 350 for 30 minutes (I cooked another 7-8 minutes because my oven cooks slow.) Cool completely. Invert muffin pan over greased baking sheet. They come out, they really do, but did run a knife around them before the big dump. Sprinkle with parmesan cheese and broil until browned.
The timbale idea came to me in a dream. The original recipe just calls for serving them after adding the cheddar cheese (no parm). I like my way better, but after doing two batches, and eating half of them, I may just serve the remaining grits in a casserole for tomorrow…..
If you’re from the South and love grits like I do, this is a winner.