Creamy Goat Cheese Grits with Roasted Brussels Sprouts & Poached Eggs: The Ultimate Vegetarian Comfort Food
Experience a truly exceptional meal with these creamy goat cheese grits, generously topped with perfectly roasted Brussels sprouts and sweet butternut squash, crowned with beautifully runny poached eggs. This hearty vegetarian main course isn’t just delicious; it’s also incredibly satisfying and can be prepared in less than 45 minutes, making it an ideal choice for a weeknight dinner or a leisurely weekend brunch.
The Ever-Versatile Brussels Sprouts: A Love Affair
Oh, Brussels sprouts. My affection for these miniature cabbages runs deep. Their versatility is truly remarkable, transforming from a simple side dish to a star ingredient with just a little love. Last year, I even dedicated an entire week to exploring new recipes featuring this humble sprout, showcasing its incredible range.
From crispy fried Brussels sprout leaves seasoned with bright lemon and a kick of chili flakes, to the comforting combination of roasted Brussels sprouts and squash – a dish so good, it could easily be your last-minute Thanksgiving table hero! And who could forget the fresh, vibrant salads where I encouraged you to embrace raw, shaved Brussels sprouts? They truly shine in creations like this Brussels Sprouts Salad with Hazelnuts, Parmesan, and Pomegranate Molasses Vinaigrette, this refreshing Brussels Sprouts Salad with Apple, Walnuts, and Pecorino Crisps, and the gourmet-inspired Shaved Broccoli, Brussels Sprouts, and Kale Salad with Truffle Parmesan Dressing.
A Perfectly Balanced Vegetarian Meal
Today, we’re taking my absolute favorite roasted vegetable combination – the earthy goodness of roasted Brussels sprouts paired with the sweet, tender notes of butternut squash – and elevating it to new heights. We’re serving them atop a generous bed of incredibly **creamy goat cheese grits**, all brought together with a couple of perfectly executed **poached eggs** (don’t worry, my foolproof poaching tips are included in the recipe directions!).
This dish is more than just a meal; it’s an experience. It serves as an amazingly hearty and satisfying vegetarian dinner, rich in flavor and texture. Yet, its comforting appeal also makes it an excellent candidate for post-Thanksgiving Day brunch fare, or any special brunch for that matter. Honestly, you simply can’t go wrong with this combination. And here’s a pro tip: if you happen to have any leftover roasted vegetables from the day before, by all means, incorporate them! This recipe is fantastic on its own, but it also provides a brilliant way to utilize all those delicious Thanksgiving leftovers, transforming them into something fresh and exciting.
The Secret to Extraordinary Grits: Quality and Creaminess
While developing this recipe, I was pleasantly reminded of how often I should integrate grits into my cooking routine. They are surprisingly easy to prepare and incredibly rewarding! While I don’t consider myself a lifelong grits connoisseur, I can confidently say that these creamy goat cheese grits are exceptionally good – a true game-changer that will make you rethink everything you thought you knew about this Southern staple.
Historically, I’ve often viewed grits as the Southern counterpart to Italian soft polenta. However, it’s important to understand that they are, in fact, distinct, as The Kitchn beautifully clarifies. Traditional grits are made from **dent corn**, a specific variety known for its soft, starchy kernels, which yield a different texture and flavor profile compared to the flint corn typically used for polenta. The quality of the corn and the milling process significantly impact the final dish.
I’ve certainly encountered both “good” grits and “bad” grits, and the difference is truly night and day. My biggest piece of advice for achieving truly amazing grits at home is to invest in high-quality ingredients. Do not skimp on the whole milk, and certainly do not skip the luxurious goat cheese or the rich butter! While it might make the dish a little more indulgent, that’s precisely what contributes to its incredible creaminess and depth of flavor. This is comfort food at its finest, and sometimes, a little indulgence is perfectly warranted.
Choosing the Right Grits for Superior Flavor
As mentioned, the quality of your grits will make an enormous difference in the final flavor and texture of your dish. For this particular recipe, I used exquisite **stone-milled rainbow corn grits** from a fantastic local Chicago brand called Baker Miller Flour & Grain Co., which I discovered in the bulk bin section of my local Whole Foods. These specialty grits offer a distinct, robust corn flavor that truly elevates the dish.
If you’re looking for a similar substitute at your local grocery store, I highly recommend seeking out “stone-ground cornmeal.” It’s crucial to remember that polenta is *not* an equal substitute; using it will result in a noticeably different texture and taste profile. While stone-ground cornmeal might be labeled slightly differently depending on your region, it will provide the closest equivalent to traditional grits. Otherwise, “Southern-style grits” are your next best bet, offering a familiar and comforting base.
The good news, regardless of the specific type of grit you choose, is that the fundamental liquid-to-grain ratio for cooking remains consistent: a simple 3:1 ratio. This makes it straightforward to adapt the recipe to different quantities, ensuring a perfect consistency every time.
Seamless Preparation and Perfectly Poached Eggs
One of the most appealing aspects of this recipe is its efficient preparation. All the components can be cooked simultaneously, streamlining your time in the kitchen. While your Brussels sprouts and butternut squash are roasting to perfection in the oven, you can be whisking your way to creamy grits on the stovetop. Then, just before you’re ready to serve, you can swiftly poach your eggs, ensuring they are hot and perfectly runny when they hit the plate.
If you’ve ever struggled to achieve that elusive, perfectly poached egg – one with firm, tender whites and a gloriously runny, golden yolk – then pay close attention to the **detailed tips** provided in the recipe directions below. You won’t need any fancy gadgets, vinegar, or even the dreaded water vortex method. With just a simple pot and approximately three minutes of precise cooking time, you’ll master this technique. This is my go-to method, and it consistently delivers impeccable results, transforming your breakfast or brunch game. On that note, I’m excited to share an ingenious method for prepping poached eggs ahead of time – a life-changing technique I learned in culinary school – in the coming weeks! Stay tuned, as it will revolutionize your holiday season breakfasts!
Now, let’s dive into the full recipe to create this exquisite vegetarian delight!
Creamy Goat Cheese Grits with Roasted Brussels Sprouts, Butternut Squash & Perfect Poached Eggs
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Ingredients
Roasted Brussels Sprouts and Butternut Squash:
- 1 lb (16 oz) Brussels sprouts trimmed and quartered
- ½ lb (8 oz) butternut squash peeled and cut into ½-inch cubes
- 3 sprigs fresh thyme plus more for garnishing
- 4-5 fresh sage leaves
- 2 tablespoons extra virgin olive oil
- kosher salt
- freshly ground black pepper
Creamy Goat Cheese Grits:
- 2¼ cups (540 mL) whole milk
- ¾ teaspoon kosher salt
- 2 tablespoons (30 g) unsalted butter divided
- ¾ cup stone-ground corn grits
- 2½ to 3 ounces soft goat cheese room temperature
- freshly ground black pepper
Poached Eggs:
- 4 large eggs about 1 or 2 eggs per serving
Instructions
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1. Roast Brussels Sprouts and Squash: Preheat the oven to 425°F (220°C) with a rack in the center position. Place the quartered Brussels sprouts, cubed butternut squash, and herbs on a half sheet pan, drizzle with olive oil, salt, and pepper, and toss until evenly coated.
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2. Roast for 20 to 25 minutes, tossing every 10 minutes or so, until the vegetables are tender and evenly caramelized with a golden-brown hue. Remove from the oven, discard the herb stems, and allow to cool slightly. (If your grits or eggs aren’t quite ready, you can pop the roasted vegetables back into the oven for a few minutes to keep warm before serving.)
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3. Prepare the Grits: While the vegetables are roasting, combine the whole milk, salt, and 1 tablespoon (15 g) of butter in a large saucepan (approximately 4 quarts in size). Bring the mixture to a gentle, low simmer over medium-high heat. Once simmering, slowly pour in the stone-ground grits with one hand, continuously whisking with the other to prevent lumps.
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4. Continue whisking frequently until the grits have thickened considerably and are cooked through, becoming creamy and tender. Break the soft goat cheese into small pieces and add them to the grits, along with the remaining tablespoon of butter. Stir gently until the cheese and butter are completely melted and incorporated, creating a luxurious, smooth texture. Season the grits to taste with additional kosher salt and freshly ground black pepper as needed.
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5. Remove the grits from the heat and keep them warm while you poach the eggs. If the grits become too dry or thick, simply add a splash of warm milk to loosen them to your desired consistency, and readjust seasoning if necessary.
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6. Poach the Eggs: Fill a medium saucepan with at least 2 inches of cold water. Heat the water over medium heat until small, wispy bubbles begin to form gently at the bottom of the pan – this indicates the ideal temperature for poaching. Crucially, do not allow the water to reach a rolling simmer or full boil; if it does, reduce the heat immediately. Prepare a large plate lined with a paper towel nearby to drain the cooked eggs.
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7. Crack one egg at a time over a fine-meshed sieve set over a bowl. Allow any very loose, watery egg whites to drain away into the bowl for about 30 seconds. This simple step eliminates wispy whites from disintegrating in the cooking water, resulting in beautifully clean, tight poached eggs. Carefully transfer the sieved egg into a small ramekin or cup. (If you are using extremely fresh eggs, you might be able to skip the sieve step and go directly to cracking into a ramekin.) Repeat this process for each egg, placing each into its own individual ramekin or cup.
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8. Double-check and readjust the cooking water temperature as necessary (it should still have small, gentle bubbles, not boiling). Gently tilt and slide the eggs from their ramekins into the cooking water, aiming to add all eggs fairly quickly so they cook consistently. Set a cooking timer for exactly **three minutes**. This timing will yield perfectly set whites and a delightfully runny yolk. Using a slotted spoon, carefully transfer the poached eggs from the water, one at a time, and place them on the paper-towel lined plate to absorb any excess water.
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9. To serve, spoon a generous portion of the creamy goat cheese grits into individual serving bowls. Top each bowl with a large spoonful of the warm, roasted Brussels sprouts and butternut squash. Finally, carefully place one or two perfectly poached eggs on top of each serving. Garnish with fresh thyme leaves for an aromatic finish. Serve immediately and enjoy this spectacular vegetarian comfort food!