Best Creamy Grits With Roasted Butternut Squash And Blue Cheese Recipes

Blue Cheese Grits With Roasted Garlic image

Provided by gailanng

Categories Cheese

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

1 head garlic
1 tablespoon olive oil
kosher salt & freshly ground black pepper
5 cups cold water
salt
2 cups regular grits
4 tablespoons unsalted butter
8 ounces crumbled blue cheese
1 large dashes Tabasco sauce
2 eggs, beaten
1/4 cup heavy cream

Steps:

Preheat oven to 400°F.
Brush garlic with olive oil and sprinkle with salt and pepper. Roast on a baking sheet for 15-20 minutes, until soft and caramelized. Set aside to cool.
Pour water into a heavy saucepan over medium heat; add salt. Slowly stir in grits, adding in a steady stream.
Bring to a boil and cook, stirring, for about 10 minutes, or until thick and smooth with a soupy consistency. Add more water if necessary.
Squeeze garlic into grits. Add Tabasco, butter and cheese, keeping aside a large handful of cheese to garnish.
Stir in eggs and cream and season with salt and pepper to taste. Pour into a baking dish and sprinkle with reserved cheese.
Bake for 30-40 minutes or until puffed and golden. Serve with roast chicken or pork.

Nutrition Facts : Calories 486.8, Fat 27, SaturatedFat 15.2, Cholesterol 124.3, Sodium 564.9, Carbohydrate 45.7, Fiber 2.6, Sugar 0.7, Protein 15.1

Creamy Grits with Roasted Butternut Squash and Blue Cheese image

Yield serves 4 to 6

Number Of Ingredients 11

1 small butternut squash, peeled, seeded, and chopped or sliced
3 tablespoons olive oil
2 teaspoons sea salt, plus more to taste
Freshly ground black pepper
3 cups water
1 cup stone-ground yellow grits
1 cup milk
1 cup (3 ounces) freshly grated Parmesan cheese
3 tablespoons unsalted butter
1 tablespoon fresh rosemary, plus more for garnish
1/2 cup (2 ounces) crumbled Gorgonzola or other 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.