A second new recipe for May: Sausage and Grits. Based on this video for shrimp and grits from Glen and Friends Cooking. Mostly, the video reminded me that I really like grits, but I tend to forget they exist, and I’ve never actually had them outside of breakfast or brunch.
As he says in the video, this is more a method than a recipe, so I just used stuff that I had on hand. First of all, I can’t eat shrimp, so I took the opportunity to use up the last link of the andouille sausage I bought for making gumbo a couple of months ago. For veggies I added one and a half bell peppers (I had a three pack of red, yellow, and orange, so I used half of each for some nice colour), and about a third of a head of cauliflower that was left over from hummus a few days ago and needed to get used up pretty quickly. I also added a couple of scoops of frozen caramelised onions and a couple of cloves of garlic confit, with a bit of the oil, and a can of rotel, which was among the things my mother sent me home with when she was clearing out her pantry before her death (thank goodness canned food doesn’t go off, really).
Didn’t add any seasoning – between the sausage and the aromatic veggies, there was more than enough flavour.
Would definitely make something like this again (and having gone through three big links of andouille in the past few months, I’ve decided that needs to go into my regular rotation too. Good flavour, good texture, and not too greasy). And grits as a base in places where I might also use rice or noodles is also a big hit. Yum.