Contrary to making elaborate meals with multiple steps like the spinach pasta with mushrooms and garlic, I love easy meals. The meals where I can throw together at an instant and are ready within a half-hour are my mainstays. In the summer, they tend to be salads. As the weather starts to cool down, I want something filling that warms my belly. Since visiting Austin two years ago, I’ve relied heavily on grits. And if grits are able to be eaten with a fork and not slide off, that’s a good thing.
My favorite way to pair grits is with shrimp, similar to how it’s served at the Junction House. But it also works equally great with sausage.
I had a chance to try Farmer John hot Louisiana smoked chicken sausage. They’re fully cooked which makes meal preparation a lot easier. In addition, they’re also gluten free with no added MSG and zero grams of trans fat. The spicy chicken sausage pairs well with cheesy grits. I sometimes forget I’m eating chicken. Farmer John sausages can be found at your local grocery store.
Chicken Sausage and Cheesy Grits
2 Farmer John smoked chicken sausage, sliced
1 cup white butter or crimini mushrooms, sliced (optional)
1 cup whole milk
1 cup water
1 1/2 teaspoon salt
1/2 cup coarse ground cornmeal
2 tablespoons butter
1/2 cup sharp cheddar cheese
1 green onions stalk, chopped
In a medium pot, combined milk and water and bring to a boil. Reduce heat to low. Whisk in salt and cornmeal and cover. Whisk every few minutes to prevent lumps. Cook for 20 minutes or until mixture is thick.
As grits are cooking, heat a frying pan over high and sear sausage and mushrooms until brown.
Remove grits from heat, add butter and cheese.
Divide grits into two bowls, top with sausage and chopped green onions. Serve immediately.
*The sausage is courtesy Farmer John. All opinions are my own and I was not compensated for the review.