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Grits and Roasted Vegetables With Hazelnut Butter (Food Network Kitchens) Recipe

Grits and Roasted Vegetables With Hazelnut Butter (Food Network Kitchens) Recipe

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Grits and Roasted Vegetables With Hazelnut Butter (Food Network Kitchens)

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Ingredients:

Serving

1/2 medium butternut squash, peeled and cut into 1/2-inch pieces
4 plum tomatoes , halved lengthwise
4 cloves garlic , smashed
4 sprigs fresh thyme
6 tbsp extra-virgin olive oil
kosher salt
1 1/2 lb mixed mushrooms, halved
1 cup old-fashioned grits
2 cups vegetable broth
1 1/2 cups milk
5 tbsp unsalted butter
pinch of cayenne pepper
1/3 cup chopped hazelnuts
1 tbsp light brown sugar
2 tbsp cider vinegar
1/2 cup crumbled blue cheese , such as gorgonzola

Directions:

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. 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. 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.
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.) Remove and discard the thyme.
Heat the remaining 4 tablespoons butter in a small skillet over low heat. Add the hazelnuts and cook, stirring frequently, until fragrant and slightly brown, about 4 minutes. Whisk in the brown sugar and vinegar and remove from the heat.
Divide the grits among 4 plates. Top each with a portion of the roasted vegetables and crumbled blue cheese. Drizzle with warm hazelnut butter sauce before serving.
Photograph by Tina Rupp

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1511.21 Kcal (6327 kJ)
Calories from fat	530.38 Kcal
		% Daily Value*
Total Fat	58.93g	91%
Cholesterol	53.89mg	18%
Sodium	1600.57mg	67%
Potassium	743.72mg	16%
Total Carbs	219.57g	73%
Sugars	12.18g	49%
Dietary Fiber	9g	36%
Protein	36.13g	72%
Vitamin C	16.4mg	27%
Vitamin A	0.4mg	12%
Iron	13.5mg	75%
Calcium	264.6mg	26%

Amount Per 100 g
Calories	250.69 Kcal (1050 kJ)
Calories from fat	87.98 Kcal
		% Daily Value*
Total Fat	9.78g	91%
Cholesterol	8.94mg	18%
Sodium	265.52mg	67%
Potassium	123.37mg	16%
Total Carbs	36.42g	73%
Sugars	2.02g	49%
Dietary Fiber	1.49g	36%
Protein	5.99g	72%
Vitamin C	2.7mg	27%
Vitamin A	0.1mg	12%
Iron	2.2mg	75%
Calcium	43.9mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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