Roasted Vegetables and Buttermilk Grits

Name: Roasted Vegetables and Buttermilk Grits
Total time: 1 h
Yield: 4 servings
Ingredients: 1 1/2 pounds mixed wild mushrooms, torn, halved or quartered if large; 1 pound winter or summer squash, peeled as necessary and cut into 1-inch pieces; 2 large red bell peppers, seeded and chopped into 1-inch pieces; 1 large red onion, cut into 1-inch wedges; 6 tablespoons extra-virgin olive oil; 1 1/2 teaspoons dried oregano; 1/2 teaspoon red-pepper flakes; Kosher salt (such as Diamond Crystal); 3 cups whole milk; 1 teaspoon granulated sugar; 1 cup old-fashioned grits (not quick-cooking); 3/4 cup buttermilk; 2 tablespoons unsalted butter

By Rick A. Martinez

Updated Feb. 6, 2023

Roasted Vegetables and Buttermilk Grits — Joe Lingeman for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 1 hour
Rating: 4(284)
Comments: Read comments

The buttermilk gives a cheesy-richness and tang that lifts the earthy flavor of the grits and offers a bright contrast to the roasted, caramelized vegetables. It is also a great way to use up that leftover buttermilk in your refrigerator. To make the perfect grits, cook them over the lowest heat and maintain a bare simmer. Whisking and scraping the sides and bottom of the pan every few minutes will ensure that they will not stick and will allow them to cook more evenly. If you like, stir in an extra 2 tablespoons of butter and ¼ cup of grated Parmesan or shredded Cheddar just before serving.

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Ingredients

Yield:4 servings

1½pounds mixed wild mushrooms, torn, halved or quartered if large
1pound winter or summer squash, peeled as necessary and cut into 1-inch pieces
2large red bell peppers, seeded and chopped into 1-inch pieces
1large red onion, cut into 1-inch wedges
6tablespoons extra-virgin olive oil
1½teaspoons dried oregano
½teaspoon red-pepper flakes
Kosher salt (such as Diamond Crystal)
3cups whole milk
1teaspoon granulated sugar
1cup old-fashioned grits (not quick-cooking)
¾cup buttermilk
2tablespoons unsalted butter

Ingredient Substitution Guide

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Preparation

Step 1
Arrange a rack in the center of the oven and heat the oven to 475 degrees. Toss mushrooms, squash, bell peppers, onion, olive oil, oregano, red-pepper flakes and 4 teaspoons salt in a large bowl until completely coated. Arrange in a thick even layer on a foil-lined sheet pan and bake, tossing occasionally, until browned and tender, 35 to 45 minutes.
Step 2
Bring milk, 2 cups water, 2¾ teaspoons salt and sugar to a boil in a large saucepan over medium high heat. (Watch carefully so that the mixture doesn’t boil over.) Vigorously whisk in grits until the mixture comes back to a boil, then reduce the heat to low, cover and simmer, whisking often and scraping the bottom and sides of the pan to make sure nothing is sticking, until grits are tender and thick, 35 to 45 minutes. Whisk in buttermilk and butter until melted, cover and set aside until ready to serve. Grits will continue to thicken as they sit.
Step 3
Serve warm grits on a bowl or plate topped with roasted vegetables.

Ratings

4 out of 5

284 user ratings

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Comments

Bobmo2 years ago

swap 1 cup of the water with one cup of whole milk and for Gods sake lose the sugar! Dont be afraid to add butter to the grits when its almost done. when the grits pull away from the sides of the pot. you have reached Nirvana. Or follow Paula Deans Grits recipe! Best in the world!

pigpadre2 years ago

always cook grits (and polenta) in the oven at 350. bring your liquid to a simmer, whisk in grits, bring back to a simmer, cover & down into oven. pull every 15 minutes, stir well & scrape down sides; cover & return to oven. cook until thickened, finish w/requisite butter & cheese. cleaner pot, easier clean-up, no scorching. anson mills grits take about 45 minutes for me, polenta depends on the coarseness of the grind.

Leslie B.2 years ago

Two of my favorite cooking mentors (Jacques P. and Ali Stoddard) have noted that baking polenta eliminates all the drama of spitting grits. Would that work here, I wonder?

Penny Harris3 months ago

Thoroughly enjoyed it and will make it again. Only change; I only had 0 fat milk and used ¼C heavy cream for the last 1/4C of the milk. Truly yummy.

Name Janet5 months ago

I’ve got quick cooking grits.,,Assuming that will work too?

katie2 years ago

I made this as written and it was delicious. The buttermilk in the grits added a nice touch.

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