Creamy, cheesy grits capture the juices from the fresh tomatoes, making a perfect foil for the sausage links. Chicken sausage also works well in this homey combination.
A simple, refreshing white wine is a nice contrast to the rich cheddar flavor of the grits. Try a pinot bianco from the Veneto region of Italy or a pinot blanc from Alsace in France.
- 3 1/2 cups water
- 1 teaspoon salt
- 3/4 cup old-fashioned grits
- 1/4 pound cheddar cheese, grated
- 1 tablespoon cooking oil
- 1 pound turkey sausages
- 1 1/2 pounds tomatoes, chopped (about 2 cups)
- 1/4 teaspoon fresh-ground black pepper
- 2 tablespoons chopped fresh parsley
In a medium saucepan, bring the water and 3/4 teaspoon salt to a boil. Add the grits in a slow stream, whisking. Reduce the heat, cover, and simmer, stirring frequently with a wooden spoon, until the grits are very thick, about 20 minutes. Remove the saucepan from the heat and stir in the cheese.
Meanwhile, in a medium, nonstick frying pan, heat the oil over moderately low heat. Add the sausages and cook until they are just done, about 15 minutes. Remove the sausages from the pan. Add the tomatoes, the remaining 1/4 teaspoon salt, and the pepper to the pan. Cook until the tomatoes are just heated through, 1 to 2 minutes. Stir in the parsley.
Serve the grits topped with the sausages and the tomato sauce.
Vegetables such as okra, lima beans, or cooked greens would be perfectly in keeping with the Southern theme.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
475 calories; 25g total fat; 115mg cholesterol; 1713mg sodium; 32g carbohydrates; 2g fiber; 32g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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