Roasted Brussels Sprouts and Woodland Mushrooms over Creamy Goat Cheese Grits

This simple vegetarian dish is hearty enough to satifsy a meaty craving, but light and lucious all the same. The basic concept is to roast the vegetables while you make the grits, which in all takes about 30 minutes. Variations abound, you could substitute the grits for a yellow polenta (use a coarse cornmeal instead of grits). You can omit the goat cheese entirely for lower calories, and instead garnish with Parmesan cheese and parsely.

Ingredients

  • 4 cups water
  • 1/2 cup whole milk (or chicken stock, vegetable stock or more water)
  • 1 cup stone-ground white corn grits
  • 2 tablespoons unsalted butter
  • Salt
  • 4 ounces fresh goat cheese
  • 1 pound Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 8 ounces mushrooms, preferably a mixture, trimmed and halved if large
  • 2 cloves garlic, thinly sliced

Tools

  • Baking Sheet, Oven
  • Cutting Board, Knife
  • Medium Sauce Pan for Grits

Directions

  1. Heat the oven to 450°. Put the Brussels sprouts on a rimmed baking sheet that can hold them in a single layer, and drizzle with 2 tablespoons of the oil. Sprinkle with salt and pepper, and roast for 10 minutes. Add the mushrooms and garlic, toss, and continue to roast, shaking the pan occasionally, until the sprouts and mushrooms are quite brown and tender, 10 to 20 minutes more. Taste, and adjust the seasoning.
  2. Meanwhile, In a medium saucepan, combine the water, milk, butter and 1 teaspoon of salt and bring to a boil. Slowly whisk in the cornmeal. Cook the grits over moderate heat, stirring frequently with a wooden spoon, until thickened and the grains are tender, about 30 minutes (10 to 15 for polenta).
  3. Stir the goat cheese into the grits, season with salt and pepper and cook just until heated through if they have cooled. Whisk in additional water if the consistency is too thick, it should be like a thick oatmeal.
  4. Divide the grits among four bowls; top with the vegetables.

*Serves 4.


All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.