Smoked Sausages And Cheese Grits With A Fire Roasted Tomato Sauce – Grits are to a Southerner what polenta is to an Italian. Topped with smoked sausages and a fire rasted tomato sauce takes them over the top. Just in case, you’ve never had Southern grits, here are the basics. Southern grits are made from hominy which are corn kernels that have had the hull and germ removed.
They’re ground from white corn and are usually pale in color. At times, you’ll see variations in color and find yellow grit’s, too. Polenta, on the other hand, has a slightly different texture because it’s ground from the whole corn kernel and is yellow in color. Grits and polenta share a comparable nutty taste and grainy texture and both are made from ground corn. Grits can be made like a soft porridge and can be eaten for breakfast, lunch or dinner with any variety of toppings.
Smoked Sausages And Cheese Grits With A Fire Roasted Tomato Sauce
Author: Melissa Sperka
- 2 lbs smoked turkey or chicken sausage links, grilled
- For the grits:
- 3½ cups chicken broth [plus add'l as needed]
- 1 12 oz can evaporated milk
- 1 tsp salt
- 1¼ cup quick cooking grits [not instant]
- ½ cup cream/half & half
- 2 Tbsp butter
- 2 cups shredded colby-jack cheese
- For the fire roasted tomato sauce:
- 1 small onion finely diced
- 2 cloves of garlic minced
- 1 can [14.5oz] fire roasted tomatoes
- ½ tsp crushed red pepper flakes
- ½ tsp dried oregano
- ¼ tsp dried basil
- ¼ tsp sugar
- 1-2 Tbsp chopped fresh flat leaf parsley or cilantro
- seasoned salt and black pepper to taste
- olive oil
- To prepare the grits: Bring the chicken broth, evaporated milk and salt to a boil in a heavy bottomed saucepan.
- Add the grits in a steady stream, whisking constantly, until fully combined. Adjust the temperature to low and allow the grits to slowly bubble and thicken.
- Cook covered for 15-20 minutes until smooth and creamy. Stir periodically to prevent sticking and add extra broth if needed to thin.
- After the grits have reached your desired consistency stir in the half & half, butter and shredded colby-jack cheese.
- Stir until the cheese melts. Keep warm.
- To prepare the fire roasted tomato sauce: In a stove top pan, saute the diced onion in a couple of drizzles of olive oil. Saute until the onion is soft and translucent and beginning to brown, about 3-4 minutes. Add the minced garlic. Saute for an additional minute.
- Add the fire roasted tomatoes and the seasonings.
- Simmer covered over low heat for 10 minutes to allow the tomatoes to break down and release their juices. Mix in parsley.
- Keep warm until serving. [We really enjoy the sauce I often double it]
- To plate: Slice the grilled sausages on the bias. Spread the grits onto a plate, top with sausage slices and drizzle the fire roasted tomato sauce over the top.
- Garnish with additional parsley if desired.
- Serve immediately.