Grits are a Southern staple, but you don't have to serve them with sausage gravy or shrimp to make them delicious. In this recipe, nutty, creamy, buttery grits pair with a delicious combination of roasted spring vegetables. Middle Eastern harissa paste gives the whole dish a deep, spicy flavor, and a bright, earthy tahini sauce is the perfect finishing touch.
This recipe can easily be made all year long with a combination of seasonal vegetables. In the winter, try cauliflower and broccoli. In the fall, go for sweet potato and parsnip. Whatever you choose, it's sure to be delicious.
Vegetarian grits with roasted spring veggies and harissa
4
20 minutes
1 hour
1 hour 20 minutes
4 1/2 cups water
1 teaspoon salt
1 cup stone-ground grits
2 tablespoons harissa paste
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 pound new potatoes, halved
1 cup breakfast radishes, halved
1/2 pound green beans, strung and cut into 2-inch pieces
2 tablespoons tahini
Juice of 1/2 lemon
2 tablespoons water
6 tablespoons butter, diced
Fresh cilantro or mint, chopped
Salt and pepper
Heat the oven to 400 F.
Heat the water in a medium saucepan. Add the salt and bring to a boil.
Gradually stir in the grits, and reduce the heat to low. Cook, stirring frequently, for about 50 minutes, or until thick.
Meanwhile, combine the harissa, olive oil, and salt in a mixing bowl.
Divide the mixture roughly in half.
Toss the new potatoes and breakfast radishes with half of the mixture and place on a rimmed baking sheet. Roast for 20 minutes.
Toss the green beans with the remaining harissa mixture.
After the potatoes and radishes have baked 20 minutes, add the green beans to the baking sheet. Toss to combine, and roast 20 more minutes.
In a small bowl, whisk together the tahini, lemon juice and water. Season with salt.
When the grits are thick, beat in the butter. Season with salt and pepper.
Serve the vegetables on top of the grits.
Drizzle with the tahini-lemon sauce and garnish with fresh herbs such as cilantro or mint.
