Roasted Vegetables and Buttermilk Grits
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1½pounds mixed wild mushrooms, torn, halved or quartered if large
- 1pound winter or summer squash, peeled as necessary and cut into 1-inch pieces
- 2large red bell peppers, seeded and chopped into 1-inch pieces
- 1large red onion, cut into 1-inch wedges
- 6tablespoons extra-virgin olive oil
- 1½teaspoons dried oregano
- ½teaspoon red-pepper flakes
- Kosher salt (such as Diamond Crystal)
- 3cups whole milk
- 1teaspoon granulated sugar
- 1cup old-fashioned grits (not quick-cooking)
- ¾cup buttermilk
- 2tablespoons unsalted butter
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
618 calories; 35 grams fat; 10 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 67 grams carbohydrates; 12 grams dietary fiber; 23 grams sugars; 16 grams protein; 1627 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Arrange a rack in the center of the oven and heat the oven to 475 degrees. Toss mushrooms, squash, bell peppers, onion, olive oil, oregano, red-pepper flakes and 4 teaspoons salt in a large bowl until completely coated. Arrange in a thick even layer on a foil-lined sheet pan and bake, tossing occasionally, until browned and tender, 35 to 45 minutes.
- Step 2
Bring milk, 2 cups water, 2¾ teaspoons salt and sugar to a boil in a large saucepan over medium high heat. (Watch carefully so that the mixture doesn’t boil over.) Vigorously whisk in grits until the mixture comes back to a boil, then reduce the heat to low, cover and simmer, whisking often and scraping the bottom and sides of the pan to make sure nothing is sticking, until grits are tender and thick, 35 to 45 minutes. Whisk in buttermilk and butter until melted, cover and set aside until ready to serve. Grits will continue to thicken as they sit.
- Step 3
Serve warm grits on a bowl or plate topped with roasted vegetables.
Private Notes
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Cooking Notes
Bobmo
swap 1 cup of the water with one cup of whole milk and for Gods sake lose the sugar! Dont be afraid to add butter to the grits when its almost done. when the grits pull away from the sides of the pot. you have reached Nirvana. Or follow Paula Deans Grits recipe! Best in the world!
pigpadre
always cook grits (and polenta) in the oven at 350. bring your liquid to a simmer, whisk in grits, bring back to a simmer, cover & down into oven. pull every 15 minutes, stir well & scrape down sides; cover & return to oven. cook until thickened, finish w/requisite butter & cheese. cleaner pot, easier clean-up, no scorching. anson mills grits take about 45 minutes for me, polenta depends on the coarseness of the grind.
Leslie B.
Two of my favorite cooking mentors (Jacques P. and Ali Stoddard) have noted that baking polenta eliminates all the drama of spitting grits. Would that work here, I wonder?
Cynthia
Sugar? Except for that, the recipe sounds perfect. I recommend smelling the grits before cooking. If stale, don't make them, OR make them with sugar. If fresh and nutty, cook as directed but without sugar.
shanan1010
Anson Mills has wonder heirloom grits that you can purchase online
Zelda
Geechie Boy Mill or Marsh Hen Mill (one and the same) is a South Carolina company that makes excellent grits. You can order direct or on Amazon. Note that you’ll need to store the opened package in the fridge.
Patty
Really…….4 teaspoons of salt in the vegetable mixture?
Sue Iseman
Because I never buy buttermilk, I tried powdered- you add water and it's perfect.
Portez
Milk/chicken broth mixture for the grits, and cook in a double boiler, not a saucepan. Really makes difference.
Mary E.
Grits, stoneground, yellow grits from Anson Mills (in SC) or Guildford Mills (in NC). Bob's Red Mill in a pinch. But not the white boxed stuff, if possible.
Cindy H
Bob’s Red Mill has excellent white corn grits as well as medium grind yellow corn grits for polenta!
Granddaughter of immigrants
It's coarse Kosher salt, so 4 tsp. of that is a lot less salty than 4 tsp. of fine salt. Start with 2 tsp. and see how that works for you. Remember it's about 4 lbs. of vegetables.
katie
I made this as written and it was delicious. The buttermilk in the grits added a nice touch.
Cristina A
This was delicious. I used two Delicata squash, mushrooms, white onion, and bell peppers. I ended up cooking them for about 50 minutes to brown them, but next time I’ll stop at 45 minutes as they got a little dry. I cooked my yellow grits in thy Instant Pot using 1 cup of milk, and 2 cups of water, and salt. After 10 minutes on high, I did a slow release of steam and let them sit another 10 minutes. I stirred the grits and added a.tbsp heavy cream, butter, and the buttermilk. Turned out great!
Jennifer
Such a comforting winter dish.
Justin
Absolutely stunning flavor profile here using such simple ingredients. Did abandon the grits directions here until adding the buttermilk, which I added with a half cup of fresh parmesan. The ratios seemed way off in the original. Also, 475° for that long seemed careless. Went with 425° for 40 mins and everything was roasted to perfection.
M M Good
I used sea salt instead of Kosher, not realizing the grind difference and the meal was absolutely inedible. We are all brined now. Upside is that we will be well preserved after we die from salt poisoning. My hot take: salt to taste.
Chef Carlos
This is a fantastic vegetarian recipe just as it's written, I wouldn't change anything. Easy, quick and delicious. Invite your veggie friends over for this one - and grill some sausages on the side for the carnivores !
EZ
To make grits vegan I use coconut water and soak the grits over night and then use coconut milk, a different but nice taste. No or vegan butter. I use corn kernels (white, yellow, niximilized etc) and grind them in a grain mill before using so the corn stays fresher unlike pre-ground grits.
janisani
Loved this! added other vegs. This is truly comfort food, while being kinda healthy. also very beautiful looking. liquid was correct amount for me.
Diane
This good. It's a good way to use up end of the groceries vegetables and shrooms. I made this for 2, using Zucchini, Fresh Crimini, Carrot, Red Onion, Green Bell Pepper, 1 Cauliflower floret, 1 Broccoli Floret, some small Brussel Sprouts-halved. WIHOH I did not have Buttermilk, so used a small bit of Cream. Mixed 1/3 cup Grits with 1.5 cups milk and let it 'soak' for about an hour before cooking. I roasted the prepped vegetables/shrooms for 15 minute, then ran them under the broiler for colour.
Grant Lundberg
Excellent!
Jennifer
I liked this recipe but would make the following adjustments if making again: 1. Decrease the salt - I like salt, but this was too salty for my taste 2. Reduce the heat / increase the oil on the roasted vegetables. Mine were too dry in the end (may be a factor of the size I cut them 3. The grits were too thin after addition of the buttermilk. I would either skip that or reduce the amount of liquid used initially. With tweaking, I think this could be a good weeknight dish
Diane
Indeed, too much salt called out, both for the vegetable prep and in the Grits. 1 to 1 1/2 tsp for the vegetables and 1 tsp for the Grits, to taste.
Gabrielle
This came out really well! And paired very nicely with a simple roasted chicken and a glass of rosé
michelle
Made this today…heavenly. I used skim milk with 3 tbs of butter, and no butter and buttermilk at the end. Grits needed some more liquid throughout so I used homemade cashew milk (just because). I added Parmesan cheese at the end…delish. I’ll not roast the veggies at 475 next time…some of the mushrooms and onions burned.
Jutta
I was a little skeptical that this might be dull dish and there were no reviews on taste but I tried it and it is fresh, comfy and tasty. I always cook a recipe as written the first time and the grits directions were perfect. Lovely grits and no mess with the cover, cook over low, stir often technique. I used acorn squash - nice blend of veggies, a little tang from the buttermilk (didn't even add any cheese) and a little kick from pepper flakes. Great dish if you want comfort & healthy.
Patrick Cronin
Great recipe but I found it needed some modification after my first try. Grits usually require a 4:1 liquid:grit ratio. So, adding almost 6 cups of liquid was excessive. Initially I would cook the grits with 2 1/3 cups milk and 1 2/3 cups water. The buttermilk at the end was fine and made grits rich. Also, adding 4 teaspoons of salt to the vegetables was beyond my taste making them very salty. I would salt to taste instead. A great recipe though!
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