Prep Time:
15 minutes
|
Cook Time:
15 minutes
|
Total Time:
30 minutes
|
Yield:
4-6 servings
Butternut Squash Grits with Bacon and Sage
Creamy and satisfying, cheesy butternut squash grits are easy to prepare and sure to satisfy! Perfect to serve for a big crowd whether at your next potluck or holiday get together.
Ingredients
- 1 small butternut squash (You will need 3 cups, roasted)
- 3 cups chicken stock
- ½ cup Professor Torbert’s Orange Corn Grits
- 1 ½ cups freshly grated Gouda Cheese
- 1 teaspoon dry sage
- Salt and pepper to taste
- 4 strips of bacon, cut into strips
- 6-8 Fresh sage leaves, clean and steamed
- Olive oil
Method of Preparation
- Preheat oven to 400 degrees. Cut the butternut squash in half, length wise and scoop out the seeds. Line a baking sheet with aluminum foil and grease with olive oil, place the butternut squash cut side down and roast for 30-40 minutes or until very tender.
- Let the squash cool and scoop out the flesh. Reserve 3 cups of butternut squash for this recipe. Store the rest in the refrigerator for another time.
- Add the 3 cups of chicken broth to a large saucepan and bring to a boil. Once it boils turn the heat to low and add the grits. Cook for about 15 minutes stirring occasionally.
- While the grits are cooking make the crispy bacon and sage: In a skillet, add about a teaspoon of olive oil and cook the bacon until crispy. (Be careful not to burn the bacon fat) Remove the bacon and transfer to a plate lined with a paper towel. Add about 1 tablespoon of oil to the remaining bacon fat and once it comes back to a medium high temperature gently drop the sage leaves in the hot oil and fry until crispy, about 5-10 seconds. Remove from the oil and transfer to a plate lined with a paper towel, sprinkle the sage leaves with kosher salt.
- Once the grits are done, add in the remaining bacon fat and oil, grated cheese, butternut squash puree and dry sage. Stir everything until smooth. Use a potato masher if needed.
- Season the grits with salt and pepper and transfer to a serving plate. Sprinkle with bacon all over the grits and garnish with the sage leaves. Serve immediately.
