Pumpkin Cheddar Grits with Bacon & Apples are cheesy, creamy and full of crispy bacon and softened apples. And pumpkin, of course!
I really stepped out of my comfort zone on this recipe, and I am so glad I did. I’ve never been a huge fan of grits – I know, don’t kick me out of the Southern Girl group. It’s something with the texture. Anyway. That is no longer the case. Add some cheddar, crispy crumbled bacon and apples – and PUMPKIN, and you have a fall-flavored breakfast that you will want to indulge in as long as the cool weather sticks around.
They are creamy and cheesy, with pumpkin, sage, crispy bacon and sauteed apples. A perfect comforting breakfast for the cool fall mornings, that will help you quench your craving for pumpkin and cheddar grits!
It takes less than 30 minutes to put this amazing meal on your table. And, I’ll let you in on a little secret – it reheats well, too!! That is, if you have any left over.
What ingredients do you need to make Pumpkin Cheddar Grits with Bacon & Apples?
Vegetable or Chicken Broth
Old-Fashioned Grits (not the instant kind)
Bacon (I highly recommend maple bacon)
Fuji Apple
Salt
Rubbed Sage
Milk
Pumpkin Puree
Cheddar Cheese
You can definitely make this year-round, using pumpkin when ’tis the season, and just enjoying good ol’ cheddar grits (with the bacon and apples) the rest of the time!
How to make Pumpkin Cheddar Grits with Bacon & Apples:
Full Printable Recipe Below!
1.) Bring broth to a boil. Add grits. Stir, reduce heat to low, and cover. Simmer for 10 minutes, stirring occasionally.
2.) Meanwhile, in a large skillet, cook bacon over medium heat until bronwed and crisp. Remove to a paper towel-lined plate to drain grease and cool a bit before chopping or crumbling into smaller pieces. Leave bacon grease in skillet.
3.) Add diced apples to bacon grease (you can do this in butter if you prefer) over medium-low heat and saute until tender. Remove with a slotte spoon and drain on a paper towel-lined plate.
4.) When grits have absorbed broth, add salt, sage, milk and pumpkin puree and continue cooking for 5-10 minutes on low. Stir in cheddar and stir until melted. Season with salt and pepper, if desired.
5.) Stir in apples and bacon crumbles, and serve warm!
I just want to reiterate how amazing this dish really is. Every bite is full of flavor and amazing textures. What a great way to start off the pumpkin season, right??
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Pumpkin Cheddar Grits with Bacon & Apples
Ingredients
- 2 cups vegetable broth (or chicken broth)
- 1 cup old fashioned grits
- 4 slices bacon (maple bacon is a great choice!)
- 1 Fuji apple (seeds removed, peeled and diced)
- 1/4 tsp salt
- 1/4 tsp rubbed sage
- 1 cup milk
- 3/4 cup pumpkin puree
- 1 cup shredded cheddar
Instructions
- Bring broth to a boil. Add grits. Stir, reduce heat to low, and cover. Simmer for 10 minutes, stirring occasionally.
- Meanwhile, in a large skillet, cook bacon over medium heat until bronwed and crisp. Remove to a paper towel-lined plate to drain grease and cool a bit before chopping or crumbling into smaller pieces. Leave bacon grease in skillet.
- Add diced apples to bacon grease (you can do this in butter if you prefer) over medium-low heat and saute until tender. Remove with a slotte spoon and drain on a paper towel-lined plate.
- When grits have absorbed broth, add salt, sage, milk and pumpkin puree and continue cooking for 5-10 minutes on low. Stir in cheddar and stir until melted. Season with salt and pepper, if desired.
- Stir in apples and bacon crumbles, and serve warm!
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