Halloween Pumpkin Grits

So, I'm sitting there with all the pieces of the pumpkin and thinking, "What can I do with all of this." Seemed a shame to waste it. So, I decided to make some Korean-style Pumpkin Porridge (HobakJuk) with the pieces. But the amount of porridge made was not enough, so I decided to thicken it up a little to make it go around. Et voila: Halloween Pumpkin Grits.

You need:

Pumpkin meat chopped into small thin pieces. (about 3-4 cups)

Water enough to cover pumpkin

Dark Brown Packed sugar (2 tablespoons)

Quaker Instant Grits (3/4 cup)

Glutinous Rice Powder ( 3 tablespoons, more makes it thicker)

Salt (1 teaspoon)

Butter (1 tablespoon)

Molasses (1/4 teaspoon)

1. Place the pumpkin pieces in a large pot with enough water to cover them.

2. Boil until the pumpkin is soft.

3. Drain off excess water and place pumpkin in a blender

4. Puree the pumpkin and return to the pot on low heat stirring occasionally.

5. When it begins to boil, Add 1 teaspoon of salt and 2 tablespoons of packed brown sugar.

6. Slowly stir in 3 tablespoons of glutinous rice power (찹살가루). Add more rice power for thicker porridge.

7. Slowly stir in the 3/4 cups of instant grits making sure not to make clumps.

8. Cook for about 5 minutes or until the grits are softened and thickened. If they come out too thick (too much rice power or grits) then add some water 1/4 cup at a time or so until the desired consistency is reached.

9. Melt in the butter (add more butter for flavor as desired)

10. Serve piping hot in a bowl with a dollop of molasses (or maple syrup) for a little extra down home flavor and garnish.

Can I get a YEE-haw!!