Make grits with roasted vegetables for your next weeknight meal. Creamy grits topped with roasted Cajun veggies are comforting and filling, especially on a cool fall night.
There's nothing better than a warm bowl of creamy grits. Shrimp and grits and chicken and cheesy grits are some of my favorite weeknight meals. If you're looking to add more veggies to your dinner, you may want to give these grits with roasted vegetables a try.
The grits are made with chicken broth, milk, butter, and minced garlic for the perfect savory flavor and creamy texture. They're topped with oven roasted, Cajun seasoned veggies that are easy to customize with your favorites.
Serve grits with roasted vegetables as a quick weeknight meal - it's ready in about 30 minutes! Have extras? The leftovers reheat beautifully for several days.
Ingredients and substitutions
- Broth - I prefer chicken broth in this recipe, but vegetable broth also works. I recommend using regular broth, not low sodium. If using a low sodium broth, I recommend adding additional seasoning to the grits to make up for the lost flavor.
- Milk - Whole milk adds the best flavor and texture. Using low fat milks will make your grits less creamy.
- Grits - You'll need stone ground grits for this recipe, not instant grits. If you'd like to use instant grits, follow the directions on the package for accurate cooking times. The times in the recipe card apply to stone ground grits only.
- Butter - Unsalted butter and half of the listed salt can be substituted with salted butter if desired.
- Garlic - I highly recommend using freshly minced garlic. Two cloves of garlic can be substituted with about ¼ teaspoon of garlic powder. I don't recommend using jarred garlic because it's less flavorful and and can taste bitter.
- Olive oil - Can be substituted with your favorite cooking oil you keep on hand.
- Seasoning - Salt, pepper, and Cajun seasoning add flavor to the roasted vegetables. The vegetables turn out spicy and pair well with the mild, creamy grits. For an overall mild dish, cut the Cajun seasoning in half.
- Vegetables - I used bell pepper, onion, zucchini, and cherry tomatoes. Feel free to use your favorite roasting vegetables, like brussels sprouts, broccoli, or butternut squash.
Tips and tricks
- Roasting time - Keep an eye on your veggies and don't pull them out until they're roasted to your liking. The time in the recipe card is there to give you an idea of how long it may take, but times will vary based on your specific oven and the vegetables used.
- Whisk frequently - Whisk your grits frequently to prevent lumps from forming and grits from sticking to the bottom of the pan. If your grits are continually sticking and look a little dry, add a splash of water and turn the heat down slightly.
- How to tell when grits are done - Do a taste test. If there's any gritty, hard texture left in the grits, they need more time. The grits are finished cooking when they're creamy and soft.
Frequently asked questions
Yes, just about any vegetables will work in this recipe. Broccoli, brussels sprouts, cauliflower, butternut squash, yellow summer squash, jalapenos, and asparagus are all great vegetables for roasting. Keep in mind that smaller veggies, like asparagus, cook faster than hearty vegetables, like brussels sprouts.
Yes, sauteed shrimp, grilled chicken, or scrambled eggs (like a grits breakfast bowl) would make a great addition to grits and veggies.
How long do leftovers last? Grits and vegetables leftovers will keep for 4 to 5 da
Grits and vegetables leftovers will keep for 4 to 5 days in a sealed container in the refrigerator. Grits will look congealed and thick when refrigerated, but loosen up again when warmed.
Cooked grits can be frozen for up to 3 months in a tightly sealed container in the refrigerator. Roasted vegetables can technically be frozen, but their texture is considerably softer and wetter when thawed.
Yes, grits and roasted vegetables can be made ahead and reheated later on (although their flavor and texture is best when freshly cooked).
Grits with Roasted Vegetables
- 1 red bell pepper, thick chopped
- 1 small onion, thick chopped
- 1 pint cherry tomatoes, halved
- 1 medium zucchini, thick sliced
- 2 tablespoons olive oil
- 2 teaspoons Cajun seasoning
- ½ teaspoon salt
- 16 ounces whole milk
- 16 ounces broth, chicken or vegetable
- ½ teaspoon salt
- 1 cup stone ground grits
- 2 garlic cloves, minced
- ¼ cup unsalted butter
- ½ teaspoon pepper
- Preheat oven to 425 degrees Fahrenheit and lightly grease a baking sheet. Set aside.
- In a large bowl, add bell pepper, onion, tomatoes, and zucchini. Drizzle with olive oil and add Cajun seasoning and salt. Toss until evenly coated. Pour out onto prepared baking sheet and spread into an even layer.
- Bake for about 20 minutes, or until browned and cooked through to your liking. Remove from oven and set aside. While vegetables bake, begin preparing grits.
- Meanwhile, in a saucepan over medium heat, add milk, broth, and salt. Bring to a simmer, then whisk in grits and garlic.
- Cover, reduce heat to low, and simmer for about 20 minutes, or until grits are tender and creamy. Remove from heat and add butter and pepper, stirring until butter has melted.
- Spoon grits into bowls and top with roasted vegetables. Serve warm.
- Leftovers will keep for 4 to 5 days in a sealed container in the refrigerator. Grits will congeal when cold but loosen up when reheated.
- Use half the amount of Cajun seasoning for a mild flavor.