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: Tip for Sunchoke Soup

Here's a quick trick for sunchokes. They need no peeling, just a good washing and they will replace potatoes in any soup you like. Wash them well, slice or cube them and toss them in. They will thicken every dish they are added to and bring a great flavor beyond the standard potato.Read more


We are very happy to have our products included in shares through Fair Shares.  The folks at Fair Shares have set-up a great distribution schedule that works with smaller scale local farmers taking into account weekly and seasonal limitations in harvesting. The staff at Fair Shares are easy to work with, being both friendly and professional.  They have been very straightforward about their needs and those that the share members represent. We look forward to growing with Fair Shares!

Bobbi Sandwisch, Live Springs Farm, Carrollton, IL 100% Grassfed Beef, Pasture-Raised Pork, Chicken, and Eggs