Pumpkin Mush

Name: Pumpkin Mush
Ingredients: 2 cups milk (non-dairy milk substitutes like almond or coconut milk also work well); 1 cup pureed pumpkin; 1 teaspoon sea salt; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 2/3 cup coarse ground cornmeal (grits); 1/3 cup cold water; For serving: butter, maple syrup, honey, or brown sugar, toasted nuts, dried or fresh fruit (you can also take this in a savory direction with Parmesan and eggs)

9 ingredients

3 steps

Ingredients

2 cups milk (non-dairy milk substitutes like almond or coconut milk also work well)
1 cup pureed pumpkin
1 teaspoon sea salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2/3 cup coarse ground cornmeal (grits)
1/3 cup cold water
For serving: butter, maple syrup, honey, or brown sugar, toasted nuts, dried or fresh fruit (you can also take this in a savory direction with Parmesan and eggs)

Directions

1

In a heavy bottomed pot, combine the milk, pumpkin, salt, ginger, cinnamon, and nutmeg and stir until smooth. Cover and heat over medium heat until it reaches a bare simmer.
2

Meanwhile, stir together the cornmeal and cold water in a smallish bowl (this will help prevent cornmeal lumps). When the milk-pumpkin mixture is warm, stir in the wet cornmeal.
3

Cook uncovered over medium-low heat, stirring frequently, until the mixture has thickened and is making big spluttery bubbles, about 15-25 minutes. Serve hot topped with butter, maple syrup, and nuts, or whatever other fixings you fancy.