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2 cups water
2 cups whole milk
1 cup white stone-ground grits
1/3 cup heavy cream
1/2 stick unsalted butter (optional), cut into pieces
2 teaspoons kosher salt
3 tablespoon fine diced jalapeno
1/2 cup sharp cheddar cheese
3 tablespoons sliced scallions
fresh black pepper to taste

Bring water and milk just to a simmer in a 4- to 5-quart heavy saucepan. Meanwhile, cover grits with water in a large bowl and whisk vigorously. Let stand 30 seconds, then skim any chaff that has floated to surface with a fine-mesh sieve. Drain grits well in a fine-mesh sieve and whisk into simmering milk mixture.
Reduce heat to low and simmer grits, partially covered, stirring often with a heatproof rubber spatula, until grits are tender and thickened to the consistency of loose oatmeal, about 1hours (stir more toward end of cooking to avoid scorching)
Stir in cream, jalapeno, scallion, cheese and butter , simmer 5 minutes, Remove from heat and keep warm, covered.

2 beef ( or any sausage you prefer) sausages cut into circles
1/2 of a onion thin sliced
2 tablespoons ketchup
2 tablespoons hot sauce(i used franks) use anything you have on hand
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tsp garlic powder
oil to saute sausages
1/4 cup chicken stock
salt and pepper to taste

Saute the sausage for 5 minutes, then add the onions saute another 5 minutes.
Add all other ingredients, stir and simmer for 6-8 minutes until everything is combined and sauce thickens. Pour over grits and enjoy!