‘GrillGrrrl Take Two’ Recipes: Chicken Sausage with Sundried Tomatoes And Grits

For this week’s ‘Take Two’ I revamped Robyn’s Grilled Chicken Sausage Pizza recipe  and created an Italian twist on a Southern classic.

For this week’s ‘Take Two’ I revamped Robyn’s Grilled Chicken Sausage Pizza recipe and created an Italian twist on a Southern classic.

These Chicken Sausage with Sun-dried Tomatoes and Cheesy Grits are the kind of meal you crave, the fact that they’re ready in about 30 minutes makes it that much more appealing.

I was never a grits kinda gal (probably due to the fact that I grew up in Brooklyn and it’s not regularly served) – when I moved out of New York (first to North Carolina then South Florida), I had my first plate of real creamy grits and I was instantly hooked.

Some people make their grits with just water but to get a luxurious creamy texture milk is a must (and tons of butter and cheese helps too!)

Serves 4 – 6

Ingredients:

For sausage –

1 12 oz package Chicken sausage (like Aidells or Al Fresco Natural – Sweet or Spicy)

¼ cup of marinara sauce

1 4.5 oz can diced tomatoes with oregano, garlic, basil (or Italian style)

¼ cup of marinara sauce

1 tbsp chopped sun-dried tomatoes

1 small onion chopped

1 small green pepper chopped

For Grits –

1 1/3 cup grits (I used a quick grits)

2 cups water

2 cups milk

1 tsp. pepper

4 tbsp. unsalted butter

4 ounces shredded Parmigiano-Reggiano cheese

4 ounces shredded Mozzarella cheese

On medium heat sauté your sausages once they have a nice sear, add your diced onions and peppers. Once those are caramelized add the can of diced tomatoes, marinara sauce and sun-dried tomatoes.  Cook on low for about 25 minutes till the sausages are fully cooked.

 

Boil water, milk and butter once it’s come to a full boil add your grits. Stir the grits vigorously to avoid lumps, lower the heat and add the cheeses. Cover and cook for about 8-10 minutes (if you’re not using quick made grits you might have to cook them longer).

Plate your grits and spoon on a heaping amount of the Italian chicken sausage with extra gravy.

Michelle Lara is the newest contributor to GrillGrrrl.com. She’s a curious-about-food-writer and has created the “GrillGrrrl Take Two” Series where she takes an original GrillGrrrl recipe and puts a new spin on it by turning it into something completely different. Read Michelle’s full bio on the contributor’s page.

You can follow Michelle on Facebook or at her blog Cupcakes, Cocktails and Kids

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