Grits And Roasted Vegetables With Hazelnut Butter
Serves: 6
Floy Nolan
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
44
Sourness
38
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
4 cloves
Garlic (smashed)4 sprigs
Thyme (fresh)6 tbsps
Extra-Virgin Olive Oil680 g
Mixed Mushrooms (halved)1 cup
Grits (old-fashioned)2 cups
Vegetable Broth1.5 cups
Milk5 tbsps
Unsalted Butter1 cup
Hazelnut (chopped)1 tbsp
Light Brown Sugar2 tbsps
Cider VinegarDirections:
1
Adjust the oven racks to their top positions and preheat the oven to 475 degrees
2
Toss the squash, tomatoes, garlic and 2 sprigs thyme with 2 tablespoons olive oil and 1/2 teaspoon salt in a large bowl
3
Spread the mixture on a baking sheet, turning the tomatoes skin-side up
4
Toss the mushrooms with the remaining 4 tablespoons olive oil and 1/2 teaspoon salt in the same bowl; spread on another baking sheet
5
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
6
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
7
Microwave on high, uncovered, for 16 minutes, stirring halfway through
8
(The grits should be fairly thick; if they're not, microwave up to 2 more minutes
9
) Remove and discard the thyme
10
Heat the remaining 4 tablespoons butter in a small skillet over low heat
11
Add the hazelnuts and cook, stirring frequently, until fragrant and slightly brown, about 4 minutes
12
Whisk in the brown sugar and vinegar and remove from the heat
13
Divide the grits among 4 plates
14
Top each with a portion of the roasted vegetables and crumbled blue cheese
15
Drizzle with warm hazelnut butter sauce before serving