You can use any chicken and apple sausage, but Aidell's minisausages look handsome on the serving platter. Order them at www.aidells.com
5 cups water
3/4 teaspoon kosher salt
1 cup stone-ground yellow grits
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 teaspoon white pepper
1/4 teaspoon hot pepper sauce
2 teaspoons olive oil
2 cups finely chopped onion
1 cup thinly sliced celery
6 fennel seeds
2 garlic cloves, minced
1 (28-ounce) can whole tomatoes, undrained
1/4 teaspoon dried marjoram
6 basil leaves
2 bay leaves
2 dried chile peppers, lightly crushed
12 (1/2-ounce) chicken-apple sausages (such as Aidell's)
How to Make It
To prepare grits, bring water and salt to a boil in a large saucepan; gradually stir in grits. Reduce heat; simmer 30 minutes or until thick, stirring frequently. Remove from heat; stir in cheese, white pepper, and pepper sauce.
Spread grits into a 15 x 10-inch jelly roll pan coated with cooking spray; cool completely on a wire rack. Cover with plastic wrap; chill 30 minutes.
To prepare tomato sauce, heat oil in a large nonstick skillet over medium-high heat. Add onion and celery; sauté 5 minutes or until onion is tender. Add fennel seeds and garlic; sauté 2 minutes. Reduce heat to medium-low. Add tomatoes, marjoram, basil, bay leaves, and chiles; cook 20 minutes, stirring frequently. Discard bay leaves.
Prepare grill pan.
Invert grits onto cutting board; cut into 12 squares. Place the squares on grill pan coated with cooking spray, and grill 3 minutes on each side or until lightly browned and thoroughly heated. Remove from pan; keep warm.
Place sausages in pan; grill 8 minutes, turning occasionally. Arrange 3 grits squares in each of 4 bowls. Top each serving with 3 sausages and 1/4 cup sauce.
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