Grits with Roasted Vegetables

A fork in a bowl of creamy grits and roasted vegetables.

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.

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Author Heather

Ingredients

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

Grits

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

Instructions

Roasted vegetables

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.

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.

Notes

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.

Nutrition