Sausage and Creamy Grits
3 portions
25mHow long does it take to make a pot of tender, creamy grits? If you ask Joe Pesci, "It takes the entire grit-eating world 20 minutes." If you ask me, it takes just long enough to cook up a sausage with some bell peppers and mushrooms. But also I agree with Joe Pesci.
What you will need
2 cups Water
2 cups Milk
1 Tbsp Chicken Better Than Bouillon
1 cup Grits
8 oz. Mushrooms
1 Bell Pepper
1 lb Italian Sausage
1 cup Shredded Cheddar
(Nutritional facts 101 calories, 3.36 g fat, 16.37 g carbohydrates, 2.31 g protein, 4 mg cholesterol, 334 mg sodium)How to cook
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Pour the water into a saucepan over high heat.
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Add the milk.
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Stir in the chicken bouillon.
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Once the pot reaches a simmer, stir in the grits.
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Reduce the heat to maintain a gentle simmer. Simmer for 20 minutes, stirring periodically to avoid letting the grits congeal at the bottom of the pot.
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Clean the mushrooms and slice in half through the stem.
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Slice the red bell pepper in half through the stem. Remove the seeds and stem. Slice into strips.
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Warm a heavy skillet over medium heat. Add the sausages.
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Toss the musrooms into the pan.
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Add the sliced bell peppers.
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Flip the sausage to brown the opposite side.
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Continue cooking, stirring the vegetables occasionally, until the vegetables are tender and the sausage is cooked through. This should take around 10 minutes.
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Fold in the shredded cheddar to finish the grits.
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