Gruyere Grits with Roasted Broccoli
Stone-ground grits, loaded with gruyere, butter and cream, and topped with roasted broccoli, are a delicious vegetarian spin on a Southern classic.
Servings 3 to 4
Ingredients
For the grits:
- 5 cups water
- 1-1/2 cups stone-ground grits (see Kitchen Notes)
- 1 teaspoon salt
- 1/2 cup cream
- 4 tablespoons unsalted butter, cut into pieces
- 4 – 5 ounces Gruyere cheese, shredded, divided
For the broccoli:
- 10 – 12 ounce head of broccoli
- 2 cloves garlic
- olive oil
Instructions
- First, quick soak the grits. Put the grits, water and salt in a big heavy pot. Bring to a boil, stir, turn off the heat, cover it and let it just sit there for 15 minutes.
- While the grits are quick soaking, prepare the butter and cheese and leave out, so it is at room temperature when you start assembling things.
- Meanwhile, roast the broccoli. Trim the florets off the stalks and cut into bite-sized pieces. Toss them with lots of olive oil and spread them out on a well-oiled baking sheet (we used a 1/2-sheet hotel tray). Crush a couple of big cloves of garlic, cut them into a few pieces each and scatter around on the backing sheet. Roast broccoli at 425ºF for about 20 – 25 minutes, or until nicely golden brown.
- After the 15-minute quick soak, turn on the heat under the pot of grits, low. Add in the 1/2 cup cream. Bring to a boil, then reduce heat and simmer. Stir the grits often—I recommend using a wooden spoon—to keep them from sticking. If it looks like things are getting too dry or like they just want to stick to the bottom, add a little more water or cream or some milk.
- Meanwhile, check the broccoli. It will be done when it is fork-tender and lightly browned.
- The grits will be done when pretty much all the liquid has been absorbed and they are al dente—tender but still a little toothy. Add the butter and almost all of the cheese—save a little for garnish. Stir until everything is melted and well mixed.
- Serve in soup plates or bowls, topped with the extra cheese and the broccoli.
Kitchen Notes
Buying grits. Freshness matters when it comes to stone-ground grits. They're at their freshest ordered direct from the miller, not an online marketplace or bricks-and-mortar shop. If you do buy in a grocery store, choose one that has a steady turnover to ensure freshness.
Other toppings. Yes, you can use these grits as the foundation for lots of other toppings: Julia Child’s mushrooms; any roasted vegetables (try it with roasted tomatoes); a dollop of a very thick meaty ragu; a poached or fried egg; or, of course, grilled shrimp or pulled pork. Yes, you can add more cheese on top if you like. Also yes, you can use cheddar instead. I recommend extra sharp. And also also yes, you can straight up eat it as is with no additions. It is divine.
Leftovers. These will keep for three or four days, covered in an airtight container in the fridge. To reheat, add a little milk or water and heat slowly, stirring, on the stovetop or in a couple of stages in the microwave, also stirring. And I don’t recommend saving leftover broccoli. Just eat it all. Freshly roasted broccoli is wonderful.
Gluten? Nope. Grits are gluten free. They also offer an array of micronutrients like folate, niacin, and vitamin B.