Grits And Roasted Vegetables With Hazelnut Butter Recipes

CAJUN VEGGIES AND GRITS

Steps:

• Bring 3 cups of the vegetable broth to a boil in a saucepan. Slowly stir in the grits. Return to a boil and cook for 3 to 4 minutes. Turn down the heat and stir in the Monterey Jack, Cheddar and cream cheese. Cook for another 3 to 4 minutes. Stir in 2 tablespoons of the butter and keep warm.
• Heat the remaining 2 cups broth in a separate saucepan until hot.
• Meanwhile, heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms, zucchini, corn, onion, bell pepper and jalapeno to the skillet and cook for 1 minute. Season the vegetables with the Cajun seasoning. Continue to cook until well browned, an additional minute. Add the tomato paste. Stir in the hot broth and add hot sauce and black pepper to taste. Cook until the vegetables are tender but not mushy, another 2 minutes. Add the lemon juice. Taste and adjust the seasoning.
• To serve, spoon a hefty serving of grits into a bowl. Top with the veggies and sauce. Garnish with some scallions and serve.

ROASTED BRUSSELS SPROUTS WITH HAZELNUT BROWN BUTTER

Steps:

• Position rack in bottom third of oven and preheat to 450°F.
• Put butter on a large rimmed baking sheet and roast until the butter is melted, browned and fragrant (4-5 minutes).
• Remove baking sheet from oven and toss Brussels sprouts and hazelnuts with the browned butter; sprinkle with salt and pepper.
• Return to oven and roast for 7 minutes; sprinkle with water, toss, and continue roasting until the sprouts are tender and lightly browned (another 7-9 minutes).
• Note: I used quite a bit more butter and added extra hazelnuts.

ROASTED VEGETABLES WITH WALNUTS, BASIL AND BALSAMIC VINAIGRETTE

Steps:

• Preheat oven to 400 degrees F. Place bell peppers, onion and mushrooms in a large bowl and toss with olive oil and salt. Place in a single layer on a large baking sheet, making sure not to crowd vegetables. Cook for 10 minutes.
• Add snap peas, zucchini, yellow squash and garlic and stir lightly. Top with walnuts and cook for 5 to 10 minutes more or until all vegetables are crisp-tender and walnuts are toasted.
• Drizzle with balsamic and toss well. Sprinkle with basil.

CREAMY GRITS WITH ROASTED BUTTERNUT SQUASH AND BLUE CHEESE

Steps:

• Preheat the oven to 400°F.
• Toss the squash with the olive oil to coat evenly and season with salt and pepper to taste. Spread in a single layer on a rimmed baking sheet and bake until golden brown around the edges, 30 to 35 minutes, stirring halfway through.
• While the squash is baking, bring the water to a boil in a large saucepan. Add the 2 teaspoons salt and slowly add the grits in a steady stream, whisking constantly. Reduce the heat to low and cook and stir for 15 to 20 minutes, until the grits begin to thicken. Add the milk and continue to cook and stir for another 5 minutes, until the grains are tender and the mixture is thick.
• Remove from the heat and add the Parmesan cheese, butter, and rosemary, stirring to melt. Taste for seasoning and add salt and pepper, if desired.
• Place the grits on a platter or divide evenly between individual serving plates and scatter the roasted squash on top. Sprinkle with the Gorgonzola, garnish with rosemary, and serve warm.