Creamy Squash Breakfast Grits

Directions

1. 1

   Cut squash in half lengthwise, remove seeds. Steam in a steamer basket for 15 minutes until fork tender. Let cool. Using an immersion blender, scoop the flesh from skin & blend with vegetable stock. Set aside.

2. 2

   Heat olive oil over med. heat in a pot. Add shallot & garlic, saute for 3-4 minutes. Add spices, saute until fragrant. Pour grits into pot, toss to coat. Pour in squash mixture & whisk for 2 minutes to avoid clumping.

3. 3

   Whisk in butter, milk, & salt (about 1 tsp). Continue to cook at a very low simmer until thickened, whisking occasionally, about 20 mins.

4. 4

   Remove leaves from stems. Dice stems, chop the leaves, separating them. Heat olive oil in a skillet over medium heat. Add stems with garlic, saute for 3-4 mins. Pour in harissa & maple syrup, stir until coated. Add the leaves & a pinch of salt. Saute for 2 mins until wilted & set aside.

5. 5

   Pour grits into a bowl, serve w/ soft scrambled eggs, swiss chard, & hot sauce.