Best Grits And Roasted Vegetables With Hazelnut Butter Recipes

Cajun Veggies and Grits image

Provided by Ree Drummond : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 19

5 cups low-sodium vegetable broth
3/4 cup quick grits
1 1/2 cups grated Monterey Jack cheese
1 1/2 cups grated sharp Cheddar
4 ounces cream cheese
4 tablespoons salted butter
1 tablespoon olive oil
4 ounces button mushrooms, halved
1 large zucchini, cut into bite-size chunks
1 ear corn, kernels removed
1 red onion, cut into bite-size chunks
1 red bell pepper, chopped
1 jalapeno pepper, seeded and finely chopped
1 1/2 tablespoons Cajun seasoning, plus more as needed
1 tablespoon tomato paste
Hot sauce, as needed
Freshly ground black pepper
Juice of 1/2 lemon
3 scallions, sliced, for garnish

Steps:

Bring 3 cups of the vegetable broth to a boil in a saucepan. Slowly stir in the grits. Return to a boil and cook for 3 to 4 minutes. Turn down the heat and stir in the Monterey Jack, Cheddar and cream cheese. Cook for another 3 to 4 minutes. Stir in 2 tablespoons of the butter and keep warm.
Heat the remaining 2 cups broth in a separate saucepan until hot.
Meanwhile, heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms, zucchini, corn, onion, bell pepper and jalapeno to the skillet and cook for 1 minute. Season the vegetables with the Cajun seasoning. Continue to cook until well browned, an additional minute. Add the tomato paste. Stir in the hot broth and add hot sauce and black pepper to taste. Cook until the vegetables are tender but not mushy, another 2 minutes. Add the lemon juice. Taste and adjust the seasoning.
To serve, spoon a hefty serving of grits into a bowl. Top with the veggies and sauce. Garnish with some scallions and serve.

Grits and Greens image

Provided by Vallery Lomas

Time 40m

Yield 4 servings

Number Of Ingredients 16

2 cups vegetable stock
1 cup quick-cooking grits
1/4 teaspoon ground black pepper
1/2 cup whole milk
1/2 cup shredded sharp Cheddar (3 ounces)
Salt
2 tablespoons extra-virgin olive oil
1 shallot, minced
2 garlic cloves, sliced
Pinch of red-pepper flakes
1 bunch collard greens (12 ½ ounces), stems removed, leaves cut into 1-inch pieces
1 bunch Swiss chard (10 ounces), leaves and stems cut into 1-inch pieces
Salt and black pepper
1 cup vegetable stock
2 tablespoons apple cider vinegar
Hot sauce, to serve

Steps:

Make the grits: In a medium saucepan, heat the vegetable stock and 2 cups water over medium-high until boiling. Once boiling, slowly pour in the grits while whisking to reduce lumps. Once the grits come to a boil, reduce the heat to maintain a simmer and cook, whisking frequently, until thickened, 5 to 8 minutes.
Remove the pan from the stove. Season the grits with the pepper, then stir in the milk and cheese until the cheese melts. Season to taste with salt. Set aside and cover to keep warm.
Meanwhile, make the greens: Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high. Add the shallot and garlic, and cook, stirring often, until softened, 2 to 3 minutes. Add the red-pepper flakes, collards and chard. Toss to combine until wilted, 3 to 5 minutes. Season with salt, add the vegetable stock and bring to a simmer.
Reduce the heat to maintain a simmer, and cook, stirring occasionally, until the greens are very tender, 10 to 15 minutes. Stir in the vinegar, and season again to taste with salt and pepper. Divide the grits among plates and top with the greens and a dash of hot sauce.