Commmfort Foood

Recipes For the End of the World

Butternut squash, red bell pepper, eggplant, cauliflower, turnips, and purple onion. Some sweet little bits of fresh basil.

Yeah, I probably don’t even need to say anything, but…I’m observing that the weeks now seem like months, with one surreal upheaval after another packed into a mere seven days.

Cooking grounds me. I think it’s in part because as my focus and concentration narrow, the kitchen becomes a manageable world. Worries fly. Anxiety beds down. I focus on the smooth, dark luster of eggplant skin, the creamy interior of a turnip, the crisp sweetness of a red bell pepper, the happy little miniature white-blossomed trees that form a head of cauliflower. Perfume from thin slices of onion and coarse bits of chopped garlic fills my head and carries me to other kitchens, my mother’s and then my grandmother’s with its knotty-pine cupboards and warm light shimmering from her wooden table the color of dark honey.

I chop and slice, cube and mince. My breathing slows. My clenched jaw releases. Pay attention to the knife, I have to tell myself (ask me how I know), because I like my knives very sharp. I call myself back to the walnut cutting board and the silken, tawny inside of the butternut squash I’ve just sliced open, revealing dozens of seeds that carry the possibility of future lush gardens. The world still holds this small provision of blessing and abundance. I am grateful for this needed reminder.

When so much feels overwhelming, as it does to me now, I retreat to the solace of preparing and eating basic, wholesome goodness. Here is one of my favorites, a quick and easy lunch or dinner (or breakfast, honestly, you do you) that is guaranteed to comfort and soothe. Bonus, it’s also budget-friendly and good for you, and will please fans of zero waste, since it’s a great way to use up some of your more “tired” veggies.

CHEESE GRITS WITH ROASTED VEGETABLES

Preheat oven to 385°F. Lightly spritz oil onto a baking sheet with sides or line it with parchment paper. (I don’t love silicone mats for this, because I want, nay, I need the veggies to caramelize a little and have some crispy bits.)

Sort through the vegetable drawers in your fridge and pull out an assortment of goodies from what you have. I’ve used combinations of carrots, celery, broccoli, cauliflower, Brussels sprouts, turnips, bell peppers, green beans, eggplant, halved shallots, chunks of purple onion, butternut squash, zucchini squash, yellow squash, sugar snap peas, asparagus, curly kale, chard, mushrooms — literally whatever you have on hand. You’ll chop and slice and cube your assortment so they’re roughly the same size (but no Kitchen Police will come knocking if they’re not). I usually aim for about 5-6 cups of chopped and sliced veggies. (Greens like kale or chard will wilt and maybe even get crispy and I sorta like that. Leave those out if you don’t.)

Add enough olive oil to coat everything, about 1-3 tbsp. depending on the density of the veggies you’re using. Less if you’re trending toward leafy and asparagus and green beans, more if you’ve got nice hunky pieces of broccoli or cauliflower, carrots, butternut cubes. Use your hands to get in there and toss to make sure everything is nice and glossy.

Add about 1-2 tbsps. of balsamic vinegar (measure with your heart) and get in there again to move that yumminess around. Mix in a clove or two of minced garlic if you wanna. Just make sure you have some kind of allium. And if you don’t have any on hand, give a generous sprinkle of onion powder or garlic powder, or both if you really mean business.

Dump your prepared veggies onto the baking sheet and spread evenly so they have room to breathe. Salt and pepper to taste. Place in preheated oven and set timer for 25 minutes.

Meanwhile, prepare grits for however many people you want to feed, according to package directions. White grits work fine, but I prefer yellow over white, don’t ask me why, I just do, and I like Bob’s Red Mill when I can find it. (The label says “polenta,” but, honey, them’re grits, okay?)

For every 4 servings of cooked grits I’ll add at least 1/3 cup of shredded cheddar or jack or whatever bright cheese I have, and if it’s like the week we’ve just had I’ll add a generous 1/2 cup because life is short and apparently we’re all now living in Bizarro World.

Back to the veggies, which by now ought to be filling your kitchen with rich, yeasty (because of the balsamic vinegar), brown-sugar smells. Pull them out of the oven and see how things are looking. I like some of the veggies crisped around the edges, and if butternut is part of the medley, I definitely want to see some caramelization. Why let any of that natural sugar go to waste? Give a good stir and pop the baking sheet back in for another 10-12 minutes, unless things look like they’re in danger of over-cooking or burning (doubtful but possible), in which case you are ready to eat!

Okay, now I have to go make this again. Seriously comforting.

To assemble, spoon your cheesy grits onto one side of the plate and add a healthy helping of roasted veggies to the other side. I’d strongly suggest you grate or shave some good parmesan cheese (like Parm Regg) on top of everything, and don’t forget freshly-ground black pepper. Fresh herbs if you have any can add an extra layer of “omifreakinggod-ness” but this dish holds up fine without. I’ve used fresh basil, thyme, oregano, marjoram, and dill. Can recommend any of them.

You may or may not have leftover roasted veggies. If you do I’d suggest using them the next day, added cold to a leafy green salad or warmed and tucked inside an omelet, with more cheese, of course.

Let me know if you try this, or if you have your own version of something like it! And if you feel so moved, please share the love and invite others to join us here in our little community of friendship and foodiness.