Roasted Vegetables & Grits
Ingredients
Grits
- 2 cups chicken stock
- 2 cups milk
- 1 cup stone ground grits
- 1/4 cup cream
- 1/2 cup white cheddar cheese, shredded
- 1 Tbsp. mayonnaise
- 2 Tbsp. butter
- salt & pepper, to taste
-
Roasted Vegetables
- 4 Tbsp. avocado oil, divided
- 4 fennel bulbs, cored and quartered
- 6 parsnips, chunked
- 10 radishes, chunked
- 16 oz. mixed mushrooms (such as shitake and cremini), quartered or sliced
- 4 sprigs thyme, leaves removed
- 4 Tbsp. butter
- 2 Tbsp. apple cider vinegar
- 1/4 cup chopped hazelnuts
- salt & pepper to taste