Ingredients
2 cups Gruff ancient grain grits
2 1/2 cups Water
4 T grass fed Butter, softened
8 ounces Gorgonzola
4 Tablespoons Olive oil
4 Tablespoons Balsamic vinegar
4 cloves minced Garlic
Sea salt & Pepper to taste
1/2 cup finely chopped Arugula
1 bunch Asparagus, cut into 2" pieces
1 small head of Broccoli, chopped into bite size pieces
1 pound Brussel Sprouts, trimmed and halved
Preparation
Preheat oven to 400 degrees F.
Boil water, add grits and follow cooking instructions on Gruff grit box
When grits are finished stir in butter, arugula and Gorgonzola, then cover to let cheese soften
Brush asparagus, broccoli, and brussel sprouts with olive oil and balsamic vinegar
Sprinkle vegetables with garlic, sea salt and pepper
Roast vegetables in oven for 20-25 minutes or until tender
Divide Gorgonzola grits onto 4 plates, and top each with roasted vegetables
