Creamy Grits with Roasted Butternut Squash and Blue Cheese

Creamy Grits with Roasted Butternut Squash and Blue Cheese
Staff Writer
Creamy Grits with Roasted Butternut Squash and Blue Cheese
Peter Frank Edwards Photography

Creamy Grits with Roasted Butternut Squash and Blue Cheese

Oven-caramelized squash and tangy blue cheese make this creamy side hearty enough to double as a vegetarian entrée. It makes an excellent weeknight supper crumbled with crispy bacon or prosciutto and served with a simple green salad and a glass of crisp, sweet sauternes, or creamy chardonnay.

See all blue cheese recipes.

8
Servings
312
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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, to taste
  • 3 Cups water
  • 1 Cup stone-ground yellow grits
  • 1 Cup milk
  • 1 Cup freshly grated Parmesan cheese
  • 3 Tablespoons unsalted butter
  • 1 Tablespoon rosemary, plus more for garnish
  • 1/2 Cup crumbled Gorgonzola or other blue cheese

Directions

Preheat the oven to 400 degrees.

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, 30-35 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 until the grits begin to thicken, for 15-20 minutes. Add the milk and continue to cook and stir until the grains are tender and the mixture is thick, for 5 more minutes.

Remove from the heat and add the Parmesan cheese, butter, and rosemary, stirring to melt. Season with salt and pepper, to taste.

Place the grits on a platter or divide evenly between individual serving plates and scatter the roasted squash on top. Top with the Gorgonzola, garnish with rosemary, and serve warm.

Nutritional Facts

Total Fat
14g
20%
Sugar
1g
1%
Saturated Fat
9g
38%
Cholesterol
23mg
8%
Carbohydrate, by difference
36g
28%
Protein
11g
24%
Vitamin A, RAE
154µg
22%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
388mg
39%
Choline, total
14mg
3%
Fiber, total dietary
3g
12%
Folate, total
82µg
21%
Iron, Fe
6mg
33%
Magnesium, Mg
43mg
13%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Phosphorus, P
303mg
43%
Selenium, Se
13µg
24%
Sodium, Na
606mg
40%
Water
111g
4%
Zinc, Zn
2mg
25%

Grits Shopping Tip

Southern food is a mixture of Native American, Creole, and European influences. Staples of this comfort food include corn (in all its forms), honey, chicken, pork, and seafood, all easily found at any neighborhood grocery store.

Grits Cooking Tip

Southern and comfort food is often rich and heavy, be sure to include lots of greens and vegetables with these dishes.