I thought the roasted fennel would be the star of this dish - don’t get me wrong I loved it - but what really did it for me were the roasted mushrooms. Y U M. They seemed to get a deeper flavor by roasting them in the oven than what I get when I make them on the stove top, which only means one thing - we’ll be eating a lot more roasted mushrooms in our house. Plus, you can really just love ’em & leave ’em in the oven while you do other stuff - & that is one thing I can get used to.
Happy Friday! Have the best weekend :)
For the veggies:
- 3 leeks, white and light green parts only, cut into 1-inch lengths
- 2 fennel bulbs—halved lengthwise, cored & thinly sliced (I didn’t slice mine thin enough & will definitely do this for the next time)
- 1 mushrooms (I used a combo of oyster & baby portobello mushrooms), thinly sliced
- 6 tablespoons extra-virgin olive oil
- salt & pepper
- 1/4 cup Pecorino Romano cheese, grated + extra for serving
For the grits
- 2 cups low-sodium chicken broth
- 1½ cups water
- 1 cup whole milk
- ¾ cup grits (not instant) - or coarse ground cornmeal
- 2 tablespoons unsalted butter
- 1/2 teaspoons thyme leaves, minced or just pull the leaves off the woody stem - that worked for me
- Preheat the oven to 400°.
- In a large mixing bowl drizzle the veggies with olive oil & season with salt & pepper. Toss with your hands to coat.
- Spread the veggies out on two baking sheets. Be sure not to over crowd the veggies on the pan. You want them to roast not steam & if there isn’t enough space between them they’ll steam.
- Sprinkle the grated cheese over the veggies.
- Roast for about 40-50 minutes, until the vegetables are tender & browned in spots.
- Meanwhile, bring broth, milk, & 1½ cups water to a boil in a medium saucepan.
- Reduce heat so liquid is at a simmer and gradually whisk in grits.
- Simmer, whisking often, until grits are very tender, 20–25 minutes.
- Mix in butter & thyme; season with salt and pepper.
- Serve the grits in bowls & top with the veggies & a dusting of grated cheese.