How To Make Grits with Roasted Vegetables & Romesco - Best Recipe | Charleston Magazine

Ingredients

• 2 cups white grits, Marsh Hen Mill recommended
• 6 cups coconut milk
• 2 cups water
• Kosher salt & freshly ground black pepper, to taste
• 1 cup whole almonds
• 6 garlic cloves
• 6 red peppers, roasted on an open flame until charred, cooled, peeled, and seeds and membranes removed
• Zest of one orange
• 1/2 cup extra virgin olive oil
• 1/2 cup blended olive and canola oil
• 1/2 cup parsley
• 1/2 cup basil
• 2 Tbs. sherry vinegar
• 1 tsp. za’atar
• 2 cups butternut squash (approx. 3 lbs.), peeled, seeded, and cut into 1/2 inch pieces
• 2 cups broccoli (approx. 1 head), cleaned and cut into florets
• 2 cups Brussels sprouts (approx. 1 lb.), cleaned and halved
• 4 Tbs. extra virgin olive oil