Wednesday, March 23, 2011

Parmesan Cheese Grits with Sausage and Peppers

Here's a dish that I just sort of made up last night and it turned out SO SO SO good. I love to make sausage and peppers and eat them just by themselves, but it was even better over grits.

(for grits)
4 servings of Quaker Grits (I did NOT use the instant kind... I think the slow-cook kind are better)
1/2 cup fresh grated Parmesan cheese
1 tablespoon butter/margarine (I used SmartBalance)
Salt & Pepper

(for sausage and peppers)
1 package Aidell's Italian-style turkey/chicken sausage (4 precooked links, cut into bite-size pieces)
1 tomato, chopped
1 green pepper, sliced
1 red pepper, sliced
2 garlic cloves, chopped
Cajun seasoning
Cayenne pepper (optional)
Garlic powder
Onion powder
Salt & Pepper
Half & Half

1) Cook the grits according to the package directions; it should give you the measurements for 4 servings. Once they are thickened, add the shredded Parmesan, butter and salt&pepper. Let sit for 5 minutes.
2) While the grits are cooking, heat a drizzle of olive oil in a large skillet over medium heat. Add all the veggies and cut up sausage- season with lots of Cajun seasoning, a little garlic and onion powder, salt&pepper and cayenne pepper if you're into that sort of thing. Let cook on medium heat for about 7 minutes, until the peppers are tender but not mushy and the sausage is heated through. Add a splash of half & half if you're feeling dangerous and let the whole thing simmer on low for about 5 minutes, until the sauce thickens up a bit.
3) Serve the sausage and peppers over the grits (make sure to use a good amount of the sauce from the sausage and peppers). Grate some Parmesan cheese over top and eat up!

Sorry I don't have a picture, but trust me: good stuff.

1 comment:

  1. trying this next week! Yum! Miguel (the hubs) LOVES sausage and I, being a good southern gal, love grits! What a win-win meal for us! =)