When I started eating healthier a few years ago I was heartbroken to think that I had to give up my grits. There's no better breakfast to me, ever, than a bowl of yummy grits and scrambled eggs. With this and peanut butter and jelly this chick can live forever!
Imagine my joy when I stumbled literally upon RICE GRITS! I had never heard of such an amazing thing!
True love prevails!!!
Here's a beautiful recipe for some Sausage and Grits. Buy yourself a set today and tell me what you're cookin!
Sausage Creole over Rice Grits
4 Tbs. butter
1 small onion, chopped
1 rib celery, chopped
1 small bell pepper, chopped
1 (12 oz) package Polish kielbasa, sliced
2 Tbs. flour
1 can diced tomatoes
1 Tbs. Red wine vinegar
8-12 oz. chicken stock
3-4 Tbs. heavy cream
1 tsp. Garlic powder
1⁄2 Tbs. Creole seasoning
Salt and Pepper to taste
Melt butter, add in vegetables, and sauté until soft.
Add in kielbasa and cook for about 3 minutes.
Sprinkle flour over the vegetables and kielbasa and stir constantly until flour just begins to brown.
Pour in tomatoes and red wine vinegar and stir until combined.
Add in chicken stock and stir, cooking until slightly thickened. Stir in cream and seasonings.
Cook on low for 5 minutes. Adjust seasonings to taste.
Serve over Delta Blues Rice Grits.