Pumpkin Sage Grits & Cinnamon Chicken

We found this recipe on a food blog called Love and Flour.

Author: Angela Buchanan as seen in Better Homes and Gardens, April 2010
½ cup grits
½ cup pumpkin (use any winter squash puree here)
1 tablespoon sage, finely chopped
⅓ cup shredded cheddar cheese

4 chicken breasts (just cut up your chicken)
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cinnamon


For the grits, stir grits into two cups salted, boiling water.
Add the pumpkin and sage and return to boiling.
Reduce heat and simmer until thickened.
Stir in cheddar cheese.
Garnish with sage leaves if desired.

For the chicken, coat the chicken breasts in vegetable oil.
Whisk together the salt, black pepper and cinnamon and rub over both sides of each chicken breast.
Place the chicken breasts in a baking dish and bake at 400 degrees for 18-20 minutes until no longer pink in the center and juices run clear.

Tip: Roasting a Chicken...and Creating a Stock

8589806211 To roast a chicken, pre-heat the oven to 400F. Rinse and pat the bird dry, then rub with olive oil and sprinkle with salt and pepper. Stuff a bunch of herbs inthe cavity (along with the neck and other parts that are in there--they add flavor and nutrients) and throw it in the oven for an hour to an...Read more


To Betty and me, Fair Shares means security and fairness. It is great to know that every week we will be able to move product and receive a fair price for it. I am proud to be part of the Fair Shares team.

Alan Nolte, Nolte Hills Farm, Morrsion MO
Nolte Hills Nursery