Grits and Roasted Vegetables With Hazelnut Butter

Name: Grits and Roasted Vegetables With Hazelnut Butter
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Southern
Ingredients: 118 milliliters crumbled blue cheese, such as gorgonzola; 1 mediums butternut squash, peeled and cut into 1/2-inch pieces; 1 pinch Pinch of cayenne pepper; 2 Tbsps cider vinegar; 4 sprigs fresh thyme; 4 cloves garlic, smashed; 237 milliliters old-fashioned grits; 79 milliliters chopped hazelnuts; 4 servings Kosher salt; 1 Tbsp light brown sugar; 355 milliliters milk; 680 grams mixed mushrooms, halved; 6 Tbsps extra-virgin olive oil; 4 plum tomatoes, halved lengthwise; 5 Tbsps unsalted butter; 473 milliliters vegetable broth

The recipe Grits and Roasted Vegetables With Hazelnut Butter could satisfy your Southern craving in around 1 hour and 30 minutes. This recipe makes 4 servings with 770 calories, 17g of protein, and 51g of fat each. This recipe covers 33% of your daily requirements of vitamins and minerals. A mixture of milk, mushrooms, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Adjust the oven racks to their top positions and preheat the oven to 475 degrees. Toss the squash, tomatoes, garlic and 2 sprigs thyme with 2 tablespoons olive oil and 1/2 teaspoon salt in a large bowl.

Ingredients you will need

Olive Oil

Tomato

Garlic

Squash

Thyme

Salt

Equipment you will use

Bowl

Oven

Spread the mixture on a baking sheet, turning the tomatoes skin-side up. Toss the mushrooms with the remaining 4 tablespoons olive oil and 1/2 teaspoon salt in the same bowl; spread on another baking sheet.

Ingredients you will need

Mushrooms

Olive Oil

Tomato

Spread

Salt

Equipment you will use

Baking Sheet

Bowl

Place the tomato mixture on the top rack and the mushrooms underneath and roast until the squash is tender, the tomatoes char and the mushroom edges are crisp, 40 minutes.

Ingredients you will need

Mushrooms

Tomato

Squash

Meanwhile, combine the grits, broth, milk, remaining 2 sprigs thyme, 1 tablespoon butter, 1/2 teaspoon salt and the cayenne pepper in a large microwave-safe bowl. Microwave on high, uncovered, for 16 minutes, stirring halfway through. (The grits should be fairly thick; if they're not, microwave up to 2 more minutes.)

Ingredients you will need

Cayenne Pepper

Butter

Broth

Grits

Thyme

Milk

Salt

Equipment you will use

Microwave

Bowl

Remove and discard the thyme.

Ingredients you will need

Thyme

Heat the remaining 4 tablespoons butter in a small skillet over low heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the hazelnuts and cook, stirring frequently, until fragrant and slightly brown, about 4 minutes.

Ingredients you will need

Hazelnuts

Whisk in the brown sugar and vinegar and remove from the heat.

Ingredients you will need

Brown Sugar

Vinegar

Equipment you will use

Whisk

Divide the grits among 4 plates. Top each with a portion of the roasted vegetables and crumbled blue cheese.

Ingredients you will need

Blue Cheese

Vegetable

Grits

Drizzle with warm hazelnut butter sauce before serving.

Ingredients you will need

Hazelnut Spread

Sauce

Equipment

Ingredients

Servings:

118milliliters

crumbled blue cheese, such as gorgonzola 1mediums

butternut squash, peeled and cut into 1/2-inch pieces 1pinch

Pinch of cayenne pepper 2Tbsps

cider vinegar 4sprigs

fresh thyme 4cloves

garlic, smashed 237milliliters

old-fashioned grits 79milliliters

chopped hazelnuts 4servings

Kosher salt 1Tbsp

light brown sugar 355milliliters

milk 680grams

mixed mushrooms, halved 6Tbsps

extra-virgin olive oil 4

plum tomatoes, halved lengthwise 5Tbsps

unsalted butter 473milliliters

vegetable broth

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern on the menu? Try pairing with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The J.J. Prum Graacher Himmelreich Kabinett Riesling with a 4.4 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.