Butternut Grits


Serves 6

Courtesy of Eden East Chef Sonya Coté

Super easy

Butternut Grits


For 1 Batch(es)


  • 1 cup extra-virgin olive oil, divided
  • 1 pound butternut squash, diced large (your favorite winter sqaush, like kabocha or pumpkin, also works)
  • 4 quarts vegetable or chicken broth, divided
  • 4 cups coarse grits
  • 1 pint mascarpone or chèvre
  • Salt, pepper and chili flakes, to taste
  • Fresh herbs, for garnish

Butternut Grits Directions

  1. Heat ½ cup of olive oil in a large stock pot or braising pot to medium heat. Add the squash, stirring at the beginning to get it all coated; season lightly with oil. Add 1 quart of broth and cover to simmer for 10 minutes.
  2. Check if the squash is tender—if it’s not done or if it’s dry, add 1 cup of water to the squash and let it cook for another 5 minutes. Once tender, mash it with a potato masher, or transfer squash to a food processor to blend. Once broken down into a thick sauce mixture, set aside.
  3. Over medium heat, combine the grits and the remaining 3 quarts of broth in a large pot. Stir frequently as it heats, to prevent clumping or sticking, for about 20 minutes.
  4. Once the mixture starts to boil and thicken up, lower the heat and stir in the squash mixture. Allow the flavors to marry on low heat, stirring occasionally. Adjust the seasoning to taste, allowing time for the salt and spices to bloom before adding more.
  5. When grits are tender, finish with the remaining olive oil and soft cheese, and pour into a serving dish or crockpot on warm and cover.
  6. When ready to serve, reheat the grits in the oven at 300°, until they are hot all the way through. Garnish with herbs and olive oil and serve.

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