Sausage, Peppers & Grits
Sausage, Peppers & Grits
Ingredients
-
1
package
(19 ounces) JOHNSONVILLE® Hot Italian Sausage Links
-
2
tablespoons
olive oil
-
1
large
red bell pepper, thinly sliced
-
1
medium
green bell pepper, thinly sliced
-
1
medium
yellow onion, sliced
-
4
cloves garlic, minced
-
¼
cup
white wine
-
-
1 1/2
cups
water
-
1/4
cup
heavy cream
-
1
teaspoon
each chopped fresh herbs such as basil, oregano, parsley and thyme
-
1
clove
minced garlic
-
2
tablespoons
butter
-
1
tablespoon
olive oil
-
1 1/2
cups
milk
-
1
cup
stoneground white cornmeal (grits)
-
Salt and pepper to taste
-
1/2
cup
grated Grana Padano cheese or Parmesan cheese
REVIEWS
Directions
-
Prepare grits in a large saucepan, combine the herbs, garlic, oil and 1 tablespoon butter. Cook and stir over low heat for about 3 minutes.
-
Stir in water and milk; bring to a boil over medium-high heat.
-
Gradually whisk in cornmeal. Reduce heat to low; cook and stir for about 5 minutes or until thickened.
-
Stir in the cream, remaining butter, Grana Padano cheese, salt and pepper.
-
Cut sausage into thirds. In a large skillet, heat oil over medium-high heat and cook sausage until cooked through and browned, about 5-7 minutes.
-
In the same skillet, add peppers, onions, and garlic; sauté for 2-3 minutes.
-
Stir in wine. Cook and stir until onions and peppers are tender and wine has reduced.
-
Spoon prepared grits onto plates. Top with sausage, peppers and onions.
-
Garnish with a drizzle of olive oil. Enjoy!
