The City Magazine Since 1975

Grits with Roasted Vegetables & Romesco

February 2022
Chef Ramon Taimanglo shares a hearty grits dish that can change easily with the seasons.
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For the grits:
2 cups white grits, Marsh Hen Mill recommended
6 cups coconut milk
2 cups water
Kosher salt & freshly ground black pepper, to taste

For the romesco: (yields 2 quarts)
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
Kosher salt & freshly ground black pepper, to taste

For the roasted veggies:
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
1 tsp. za’atar
Kosher salt & freshly ground black pepper, to taste


For the grits:

Combine the ingredients in a large pot and cook over low heat, stirring constantly, for approximately 20 to 30 minutes. Remove from heat and season with salt and pepper. 

For the romesco:

Preheat the oven to 325°F. 

Toast almonds in the oven for 10 to 15 minutes. Remove from the oven and let cool completely. Place in a food processor and pulse. Add the garlic and pulse until roughly chopped. Add the remaining ingredients and pulse until blended in a coarse consistency.

Any leftover romesco can be covered and stored in the refrigerator for up to a week.

For the roasted veggies:

Preheat oven to 350°F.

Place vegetables in a bowl and toss with olive oil, za’atar, salt, and pepper. Spread on a rimmed baking pan and roast for 20 minutes, or until Brussels sprouts are soft.

To serve:

Place roughly six ounces of the hot grits in a bowl. Place about 3/4 cup of the roasted vegetables on half of the grits. Place one to two tablespoons of the romesco—half on the vegetables and half on the grits. Finish the dish with a bit of za’atar and serve.

Pro Tip: “When the grits are about 10 minutes from being done, bring them to a boil and then put a lid on the pot, remove from heat, and allow the grits to steam for the remaining time. This allows the grits to ‘bloom’ (open up a bit more) and become more enjoyable to eat.” —Ramon Taimanglo

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