Yellow Cornmeal Grits With Roasted Vegetables

¹The MSU Food Product Development Lab does not endorse any ingredient suppliers.

Instructions

1. Preheat oven to 400º F. Cut the onion, zucchini, broccoli, and carrots into bite-sized pieces. Toss with corn, oil, and seasonings of choice. Arrange onto a baking sheet and roast in the oven for about 30 minutes, or until the vegetables are soft. During the last 10 minutes of cooking, lightly toss the cherry tomatoes in oil and seasonings and add to the oven to roast.
2. While the vegetables are in the oven, make the cornmeal grits by bringing the water and salt to a boil. Reduce to a simmer and slowly add in the cornmeal. Stirring constantly to avoid lumps. Cook for about 5 minutes, or until the cornmeal is thickened and soft. Remove from heat and stir in the butter and maple syrup.
3. Portion the grits to serve and top with the roasted vegetables. Adjust seasonings to taste and serve warm. 

Recipe Note: Leftover grits can be saved in the refrigerator and used to make Pumpkin Johnny Cakes with Berry Compote.

Acknowledgements

This project resulted from a partnership between the American Indian Foods program of the Intertribal Agriculture Council and Montana State University (MSU). The project was funded by MSU’s Outreach and Engagement Council and the National Institute of Food and Agriculture, U.S. Department of Agriculture (USDA) (award number 2020-38640-31523-WS1RE through the Western Sustainable Agriculture Research and Education program under project number SW21-929). MSU and USDA are equal opportunity employers and service providers. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the views of MSU or the USDA.

Innovator

MSU Food Product Development Lab (FPDL) collaborates with communities to innovate and develop new food products, focusing on enhancing nutritional value and economic opportunities for local producers, particularly in underserved regions.

 

Project Partner

Intertribal Agriculture Council (IAC) promotes the conservation and development of agricultural resources for Native American communities, focusing on sustainable practices, food sovereignty, and economic growth through advocacy, technical assistance, and policy development.

 

Funder

Western Sustainable Agriculture Research & Education (WSARE) program provides competitive grants to support farmer-driven research and education initiatives that promote sustainable agricultural practices, enhance profitability, and protect natural resources across the Western United States.

Funder

MSU Outreach & Engagement Council (OEC) fosters community partnerships and engagement initiatives to enhance public service, educational opportunities, and the university's land-grant mission throughout Montana and beyond.