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Creamy Cheesy Yellow Grits with Roast Brussel Sprouts and Sausage

Posted Nov 22 2012 10:08pm

Creamy Cheesy Yellow Grits with Roast Brussel Sprouts and Sausage

How do I delicately say this–without offending Dad? It’s quite awkward, because the guy is a great cook. However, everyone has an Achilles’ heel. Well… his grits might be one of the few dishes with few good memories. Who knows what went wrong. They weren’t creamy. The texture was mostly watery. I only liked them with tons of cheese to hide the taste.

Imagine my surprise, when grits became a trendy ingredient along with the raise of southern cuisine a few years ago. I initially avoided grits on menus, and wondered why any chef would serve them. Over time, I decided to give grits another try to discover a soft, creamy taste. Humbled and in love with my first true taste of properly cooked grits, I wanted to learn the proper technique to cooking them.

Stone-ground grits are usually well hidden in most grocery stores. Either look hard or ask for help.* Once home, slowly cook them, because they become softer over time. If there’s no time, plan ahead to cook them in slow cooker (the ‘how-to’ is here ).

About the popular shrimp and grits served in most Southern restaurants… as mentioned before, it was love at first bite. Even people who don’t like to cook, learn the recipe to make it at home. Besides pancakes , it’s become one of my favorite weekend breakfast meals.

This version of creamy, cheesy grits is sans sauté shrimp. The inspiration is from The View from Great Island . The writer, Sue, creates a savory brussel sprout and mushroom dish with polenta. In this version, American-made yellow grits replaces the Italian polenta.** I also roasted brussel sprouts, but this recipe has a touch of diced fennel and onions. The end result is a delicious dish, and when chop sausage is pile on topit’s ‘meat on your bones’ good.

Lewis mentioned people “…should really leave grits alone…” I’m sure Dad agrees. After all, he believes cornbread isn’t supposed to have sugar in it, too. However, I’m a few generations away from the South. As a newly minted, fancy Yankee, my bowl of grits need milk, cream, salt and pepper and always cheese. It’s how I’m creating my own good memories.

Notes *Don’t look too far for stone-ground grits, because Trader Joe sells them in the cereal asile.
**To learn more about the difference between yellow, white, instant, and stone-ground grits, click here .

Creamy Cheesy Yellow Grits with Roast Brussel Sprouts and Sausage

Ingredients

  • Olive oil or butter; as needed
  • Sea salt and fresh black pepper; as needed
  • Crushed red pepper; optional and as needed
  • 1 lb. fresh brussel sprouts; quartered
  • 1 cup diced fennel
  • 1 cup diced yellow onion
  • Sausage (turkey, chicken or pork); vertically cut in half
  • 1 recipe for Creamy Cheesy Yellow Grits (recipe below)

Directions

2.0
http://blog.sanuraweathers.com/2012/10/yellow-grits-brussel-sprouts-sausage/
Copyright © 2009-2013, Sanura Weathers. All rights reserved.

Recipe inspired by Edna Lewis .

Ingredients

  • 2-cups water
  • 2-cups whole milk
  • 1-cup stone-ground yellow or white grits
  • Sea salt and fresh black pepper; as needed
  • Crushed red pepper; as needed
  • (Optional) A pinch of smoked paprika
  • ½ cup sharp, white cheddar cheese
  • 1/8-cup fresh, organic cream; more or less
  • Optional: butter or olive oil

Directions

2.0
http://blog.sanuraweathers.com/2012/10/yellow-grits-brussel-sprouts-sausage/
Copyright © 2009-2013, Sanura Weathers. All rights reserved.

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