Creamy Goat Cheese Grits with Roasted Brussels Sprouts, Butternut Squash & Poached Eggs: A Hearty Vegetarian Delight
Indulge in a truly satisfying and wholesome 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 robust vegetarian main course offers a symphony of flavors and textures and can be masterfully prepared in less than 45 minutes, making it an ideal choice for a weeknight dinner or a special weekend brunch.
Brussels sprouts, how do I love thee? Let me count the ways! These often-misunderstood mini cabbages have captured my heart, proving their incredible versatility and depth of flavor. Last year, I dedicated an entire week to celebrating this humble sprout, exploring its potential in a myriad of dishes. From crispy fried Brussels sprout leaves with a zesty lemon and chili flake kick, to this exquisite combination of roasted Brussels sprouts and squash—a definite must-try if you’re seeking a last-minute Thanksgiving side dish. I’ve even championed eating them raw, showcasing their delightful crunch in various salads (one with hazelnuts and pomegranate, another with apples and walnuts, and a third with truffle parmesan dressing). My adoration for Brussels sprouts knows no bounds!
Today, I’m elevating my absolute favorite roasted vegetable pairing—Brussels sprouts and butternut squash—by placing them atop a bed of incredibly creamy goat cheese grits. The entire ensemble is then crowned with perfectly poached eggs, featuring those irresistibly runny yolks that define breakfast perfection. This dish isn’t just a meal; it’s an experience. The earthy notes of the Brussels sprouts, the sweetness of the butternut squash, the tangy richness of the goat cheese grits, and the luscious texture of the poached egg all come together in harmonious balance. It’s the kind of comfort food that nourishes both body and soul.
This recipe makes for an astonishingly hearty and deeply satisfying vegetarian dinner, yet it’s equally perfect as a post-Thanksgiving Day brunch spread, offering a delightful alternative to traditional holiday fare. Honestly, you simply cannot go wrong with this combination. If you happen to have leftover roasted vegetables from the previous day, don’t hesitate to incorporate them! This dish stands magnificently on its own, but it also serves as an ingenious way to utilize all those holiday leftovers, transforming them into something fresh and exciting.
The Magic of Grits: A Southern Staple Reimagined
As I developed this recipe, I was powerfully reminded of how often I should integrate grits into my cooking routine. They are surprisingly simple to prepare, yet yield such profound flavor and texture. While I wouldn’t necessarily call myself a grits expert or “aficionado,” I can confidently say these grits are truly exceptional. They achieve a level of creamy perfection that’s hard to beat, largely thanks to the addition of tangy goat cheese.
In the past, I often viewed grits as the Southern counterpart to Italian soft polenta. However, it’s important to note they are, in fact, quite different! (Many thanks to The Kitchn for clarifying that distinction!). Traditional grits are typically made from a specific variety of corn known as dent corn. This difference in corn type and processing contributes to their unique texture and flavor profile.
I’ve experienced both truly amazing grits and some rather lackluster ones, and the difference is indeed night and day. My biggest piece of advice for achieving that perfect creamy consistency and rich flavor is this: do not skimp on the key ingredients! Avoid substituting whole milk with skim milk, and whatever you do, do not skip the goat cheese or the butter. While it might make the dish a little more indulgent, the resulting creaminess and depth of flavor are absolutely worth it. This is a dish where a little decadence pays off beautifully.
Selecting the Right Grits for Unbeatable Flavor
My paramount recommendation for crafting truly amazing grits at home is to invest in high-quality grits. This choice makes an absolutely immense difference in the final flavor and texture of your dish. Trust me, it’s a game-changer! For this particular recipe, I utilized exquisite stone-milled rainbow corn grits sourced from a wonderful local Chicago brand called Baker Miller Flour & Grain Co. I discovered these gems readily available in the bulk bin section of my local Whole Foods market, a testament to the growing availability of quality grain products.
If you’re searching for a comparable substitute at your local grocery store, I strongly advise looking for “stone-ground corn meal.” It’s crucial to understand that polenta, while also a corn product, is not an equivalent substitute; using it will result in a significantly different texture and overall dish profile. Stone-ground grits retain more of the corn’s natural flavor and have a coarser, more satisfying chew compared to instant or quick-cooking grits. Alternatively, traditional Southern-style grits would be the closest widespread equivalent to what I’ve used. They offer that authentic hearty texture and robust corn flavor that forms the perfect base for our creamy goat cheese concoction.
The excellent news is that regardless of the specific type of quality grit you choose to use, the fundamental liquid-to-grain ratio for cooking remains consistent: a reliable 3:1. This makes preparing them straightforward once you have your preferred grits in hand, ensuring a consistent and delicious outcome every time.
Mastering the Poached Egg: Simple Steps for Perfection
One of the most appealing aspects of this recipe is the synchronized preparation of all its components. You can have the vegetables happily roasting in the oven, filling your kitchen with enticing aromas, while the creamy grits simmer gently on the stovetop. Then, just before you’re ready to serve, you can prepare the perfectly poached eggs, ensuring they are fresh, hot, and delightfully runny. This simultaneous cooking approach makes the entire process incredibly efficient and enjoyable.
If you’ve ever struggled to achieve that elusive, perfectly poached egg—one with beautifully set whites and an entirely liquid, golden yolk—fear not! I’ve included my tried-and-true tips within the recipe directions below. You won’t need any fancy gadgets like vinegar or elaborate water vortexes. All you require is a simple pot and a precise three minutes of cooking time to achieve consistent perfection. This is my absolute go-to method, and it truly never disappoints.
On that note, stay tuned for future posts! I’m excited to share my favorite method for prepping poached eggs ahead of time – an ingenious technique I learned during my time in culinary school. It’s a life-changing hack that will revolutionize your breakfast and brunch game, especially during the bustling upcoming holiday season, allowing you to enjoy perfectly poached eggs with minimal effort right when you need them.
Creamy Goat Cheese Grits with Roasted Brussels Sprouts, Butternut Squash, and Poached Eggs
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Ingredients
For the Roasted Brussels Sprouts and Squash:
- 1 lb (450g) Brussels sprouts trimmed and quartered for even roasting
- ½ lb (225g) butternut squash peeled, deseeded, and cut into ½-inch cubes
- 3 sprigs fresh thyme plus extra leaves for garnishing
- 4-5 fresh sage leaves roughly chopped
- 2 tablespoons extra virgin olive oil
- kosher salt to taste
- freshly ground black pepper to taste
For the Creamy Goat Cheese Grits:
- 2¼ cups (540 mL) whole milk for ultimate creaminess
- ¾ teaspoon kosher salt
- 2 tablespoons (30 g) unsalted butter divided
- ¾ cup stone-ground corn grits (do not substitute with instant or quick grits for best texture)
- 2½ to 3 ounces soft goat cheese at room temperature, crumbled
- freshly ground black pepper to taste
For the Poached Eggs:
- 4 large eggs typically 1 or 2 eggs per serving
Instructions for a Perfect Meal
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1. Roast the Brussels Sprouts and Squash: Begin by preheating your oven to 425°F (220°C) with an oven rack positioned in the center. On a large half sheet pan, combine the quartered Brussels sprouts, cubed butternut squash, and fresh herb sprigs (thyme and sage). Drizzle generously with olive oil, sprinkle with kosher salt and freshly ground black pepper. Toss all the ingredients thoroughly until they are evenly coated. This ensures every piece gets beautifully caramelized.
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Roast the vegetables for 20 to 25 minutes, making sure to toss them gently every 10 minutes or so. Continue roasting until they are tender, beautifully caramelized, and slightly crispy around the edges. Once roasted to perfection, remove the pan from the oven, discard the herb stems, and allow the vegetables to cool slightly. If you’re not quite ready to serve, or if the grits and eggs need more time, you can pop the roasted vegetables back into a warm oven (turned off or very low) to keep them at an ideal temperature.
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2. Prepare the Creamy Grits: While your vegetables are roasting, turn your attention to the grits. In a large saucepan (ideally around 4 quarts in size to prevent boil-overs), combine the whole milk, salt, and 1 tablespoon (15 g) of unsalted butter. Bring this mixture to a gentle simmer over medium-high heat. As soon as you see small bubbles forming and the liquid begins to simmer, slowly pour in the stone-ground grits with one hand while continuously whisking with the other. This prevents lumps and ensures a smooth consistency.
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Continue whisking frequently and cooking the grits for approximately 20-25 minutes, or until they have thickened considerably and are cooked through, achieving a creamy and tender texture. Once cooked, break the soft goat cheese into smaller pieces and add them to the grits, along with the remaining tablespoon of butter. Stir vigorously until the goat cheese and butter are completely melted and fully incorporated, creating a rich and tangy flavor. Season the grits generously to taste with additional kosher salt and freshly ground black pepper.
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Remove the grits from the heat and keep them warm while you poach the eggs. If the grits become too dry or thick as they sit, simply stir in a splash of additional milk to loosen them to your desired consistency. Remember to readjust the seasoning if you add more liquid.
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3. Poach the Perfect Eggs: Fill a medium saucepan with at least 2 inches of cold water. Place the saucepan over medium heat and allow the water to heat gradually until tiny, delicate bubbles begin to form uniformly at the bottom of the pan. This gentle bubbling indicates the ideal temperature for poaching eggs—it’s just below a true simmer or boil. If the water starts to boil vigorously, immediately reduce the heat. Line a large plate with a paper towel and set it aside; this will be for draining your poached eggs.
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Carefully crack one egg at a time over a fine-meshed sieve, which should be placed over a bowl. Allow any very loose, watery egg whites to drain away into the bowl. This crucial step helps prevent those wispy “angel wings” from disintegrating in the cooking water, ensuring your poached eggs have beautifully clean, tight whites. Once the loose whites have drained, gently transfer the egg into a small ramekin or cup. (If you are using exceptionally fresh eggs, you might be able to skip the sieving step entirely, as fresh eggs typically have firmer whites). Repeat this process for each egg, placing each into its own individual ramekin or cup.
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Before adding the eggs, quickly check and readjust the cooking water temperature if necessary, ensuring it’s still at that gentle, small-bubble stage. Gently tilt each ramekin and carefully slide the eggs, one by one, into the simmering water. It’s best to add all your eggs fairly quickly so they cook consistently together. Set a kitchen timer for precisely three minutes. This timing will yield perfectly set whites and a luxuriously runny yolk, which is ideal for this dish. Once the timer rings, use a slotted spoon to carefully remove each egg from the water, allowing excess water to drain. Transfer them to the paper-towel-lined plate to absorb any remaining moisture.
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4. Assemble and Serve: To serve, spoon a generous portion of the warm, creamy goat cheese grits into individual serving bowls. Top the grits with a hearty spoonful of the roasted Brussels sprouts and butternut squash mixture. Finally, carefully place one or two perfectly poached eggs on top of each plate. For a beautiful finish and an extra touch of aroma, garnish each serving with fresh thyme leaves. Serve this delectable dish immediately and enjoy the delightful harmony of flavors and textures!