Creamy Pumpkin Anise Grits
Recipe by Tami Ganeles Weiser; photo contributed by Sherry Gerstein
Prep Time: 5 minutes Cook Time: 40 minutes
Creamy grits get all dressed up for autumn with pumpkin. The trick to making it super creamy and dairy free? Use an immersion blender and serve it ASAP. Feel free to use chicken, veal, or beef stock to match this special side dish to your meal.
4 to 4¼ cups Roasted Vegetable Stock or store-bought low-sodium vegetable stock
1¼ cups old-fashioned grits (not instant)
1 (15-ounce) can pumpkin purée
⅓ cup coconut oil
1 teaspoon kosher salt
¼ teaspoon ground anise seeds
- In a large saucepan, heat 4 cups of the stock over high heat. When the stock just begins to boil, start whisking and, gently pour in the grits in a continuous stream. Whisk vigorously until incorporated and there are no lumps. Add the pumpkin and stir to fully combine.
- Reduce the heat to a simmer, and cook, whisking vigorously every few minutes, for 30 to 35 minutes. If the mixture becomes too thick, add up to ¼ cup stock or water and continue to cook for the prescribed cooking time.
- Add the coconut oil, salt, and anise. With an immersion blender, mix for 5 to 7 minutes, until completely incorporated and the mixture is very creamy, lighter in color and texture, and very soft. Serve immediately.