Creamed Grits and Sausage Sofrito
Creamed Grits and Sausage Sofrito
Directions
- For the Sofrito, begin with sautéing the onion, sundried tomato and roasted pepper in olive oil and half the butter.
- When onion is half sweated, deposit the sausage with them and continue to cook. When the sausage is browned, add minced Italian parsley and reserve on the side for plating.
- For the grits, follow instructions on box for cooking, if water is recommended replace with chicken stock and half & half. Season with salt and white pepper and the parmesan cheese.
- When grits are finished, plate 6 oz. of grits and top with 3 oz. of sofrito mixture. Garnish with parmesan and chopped parsley.
Ingredients
- 10 oz Roma® Italian Sausage, Sweet Mild, Coarse-Ground
- 6 oz quick cook white grits, dry
- 16 oz chicken stock
- 16 oz cream, half and half
- 1 oz cheese, Parmesan , shredded
- 2 oz onion(s), white, minced
- 1 1/2 oz Red Bell Pepper, roasted, minced
- 1 oz tomato(es), sundried in oil
- 1 oz salt & white pepper
- 1 oz oil, olive
- 2 oz unsalted butter
- 1 oz parsley, Italian, minced