Gussied Up Grits
 
 
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Ingredients
  • 1 cup stone ground grits
  • 4 cups whole milk
  • 1½ cups shredded sharp white cheddar cheese
  • 1 pound country style ground sausage
  • 1 pound cremini mushrooms, cleaned, stems removed and cut into quarters
  • 1 bell pepper (red or yellow), diced
  • 2 cups cherry tomatoes, sliced in half
  • ½ cup dry white wine
  • salt and pepper to taste
Instructions
  1. Put a stainless steel bowl over a pot of boiling water. Pour in grits and milk. Stir gently, and occasionally, until grits have absorbed milk, about an hour.
  2. While the grits are cooking, in a cast-iron frying pan, brown sausage. Remove with a slotted spoon and put into a bowl. Reserve. Remove all but 2 tablespoons sausage fat. Add mushrooms and sauté until brown. Add bell pepper to mushrooms and cook until softened. Add tomatoes and white wine. Bring to a hard simmer and cook for 10 minutes. Add sausage back in with ragu mixture. Keep warm. .Season with salt and pepper as you go.
  3. At this point, preheat oven to 325 degrees.
  4. Once grits have absorbed milk, stir in cheddar cheese.
  5. Ladle cheese grits into individual oven proof baking dishes. Spoon sausage ragu over cheese grits. Place in oven for 10 minutes, until piping hot.
  6. Serve.
Recipe by Farmhouse 1820 at https://farmhouse1820.com/gussied-up-grits/