Pumpkin Cheese Grits

• 6 cups Water
• 2 teaspoons Salt
• 1/4 cups Butter
• 1-1/2 cup Grits (not Instant)
• 3 whole Eggs, Beaten
• 2 cups Shredded Sharp Cheddar Cheese
• 1 can (15 Oz. Can) Pumpkin

1. Boil water, salt and butter. Add grits while stirring and cook until mixture is thick (timing according to your grits package). Then mix in the eggs and cheese. Stir until cheese is melted and mixed. Stir in pumpkin, blend well.
2. Pour into a greased 9"x13" pan. Bake for 90 minutes at 250 degrees (F).
3. Notes:
4. It is helpful to have the ingredients prepped and ready as constant stirring is recommended.
5. When it is warm and out of the oven, it serves like regular grits: spoon-sloppy. However, after it sets up in the fridge it can be sliced and warmed and has more of a pudding consistency.

water, salt, ubc, grits, eggs, cheddar cheese, pumpkin

Taken from tastykitchen.com/recipes/sidedishes/pumpkin-cheese-grits/ (may not work)