Recipe courtesy of Sunny Anderson
Sunny's Creamy Jalapeño Cheese Grits with Sausage
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- Level: Easy
- Total: 1 hr 20 min
- Active: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1250
- Total Fat
- 108 g
- Saturated Fat
- 51 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 39 g
- Cholesterol
- 323 mg
- Sodium
- 1620 mg
There's no place like home. And grandma's place in North Carolina was home almost every summer growing up. If I ever feel like clicking my heels and going back to that loving place for breakfast, this is what I make.
- Level: Easy
- Total: 1 hr 20 min
- Active: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1250
- Total Fat
- 108 g
- Saturated Fat
- 51 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 39 g
- Cholesterol
- 323 mg
- Sodium
- 1620 mg
Ingredients
Sausage:
Grits:
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Directions
Special equipment:
nonstick aluminum foil- For the sausage: Preheat the oven to 400 degrees F.
- Cut the sausage into 2- to 3-inch sections and place on a baking sheet lined with nonstick aluminum foil. Drizzle or brush with vegetable oil. Cook until golden brown on all sides, flipping midway through, 15 to 20 minutes. Turn the oven off and keep warm while making the grits.
- For the grits: In a large pot on medium heat, add 2 tablespoons butter, the jalapeños, onions, a pinch of salt and many coarse grinds of black pepper. Cook until the onions are tender and the pot is fragrant with the scent of jalapeños, about 5 minutes. Add the grits and stir to coat and mix. Slowly add the chicken stock while whisking to ensure no clumps. Cook while whisking until you begin to see the grits tighten up a bit, then add the heavy cream while continuing to whisk. Continue to cook while whisking, until the grits are tender and loose enough to pour, 15 to 20 minutes; season with more salt if needed. (If the grits get too tight before they are tender to the taste, add more stock or a splash of heavy cream.)
- Add the remaining 6 tablespoons butter along with the cream cheese, shredded cheese and scallions. Stir until the cheese is melted. Ladle into bowls and serve each with a sausage link or two on the side. (For extra credit and to be grandma-authentic, add scrambled eggs, biscuits with grape jelly and orange juice.)
