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1
Preheat oven to 350u00b0F.
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2
In a 3-quart pan, bring broth and garlic to a boil over high heat. Stirring, slowly add the grits. Reduce heat to simmer and stir frequently for 5 minutes.
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3
Remove from heat and stir in 11/2 cups cheese until melted.
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4
In a small bowl, combine the eggs and milk. Using a whisk, slowly add the egg mixture to the grits. Beat until thoroughly blended. Pour into a buttered 2-quart baking dish and sprinkle evenly with remaining cheese.
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5
Bake uncovered in the oven until the top is golden brown, about 45-50 minutes. In the meantime, prepare the vegetables to roast.
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6
Lightly oil a baking sheet or coat with nonstick spray. Place the cremini mushrooms, zucchini, bell peppers, asparagus, red onion and radicchio in a large bowl. Drizzle with the olive oil, then season with the rosemary, garlic powder, salt, and pepper; gently toss to combine.
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7
Lay the vegetables out on the prepared pan in an even layer.
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8
After the grits are done, remove them from the oven and cover with foil to keep warm while you roast the vegetables.
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9
Turn the oven up to 425u00b0F. When it reaches temperature, roast the vegetables in the oven until they are tender, about 15 minutes, tossing them once during that time.
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10
To assemble, place the roasted vegetables down the center of the grits and sprinkle with sliced red cayenne pepper (if desired) and feta cheese. Serve immediately.
