Cheese Grits with Chicken Sausage and Shiitake Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This tasty recipe is really a basic cheese grits casserole transformed by the addition of unexpected ingredients. Ingredients:
9 ounces fully cooked smoked chicken sausage with apples and chardonnay |
6 ounces shiitake mushrooms |
1/2 cup butter or margarine, divided |
3 cups water |
3/4 cup uncooked quick-cooking grits |
1 (8-ounce) loaf pasteurized prepared cheese product, cubed |
2 large eggs, lightly beaten |
1/2 teaspoon dried rosemary |
1/4 teaspoon seasoned salt |
sliced ripe olives (optional) |
Directions:
1. Cut sausage into 1/2-inch-thick slices; cut slices into quarters. Cut stems from mushrooms and, if desired, reserve for another use; cut mushroom caps into slices.
2. Melt 1 tablespoon butter in a nonstick skillet over medium-high heat; add sausage, and sauté 7 minutes or until lightly browned. Remove sausage from skillet. Add mushroom caps to skillet, and sauté 5 minutes or until tender.
3. Bring 3 cups water to a boil in a Dutch oven. Gradually stir in grits; return to a boil. Reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Add remaining 7 tablespoons butter and cheese; cook, stirring often, 5 minutes or until melted and blended. Remove from heat; stir in eggs, rosemary, and seasoned salt until blended. Stir in sausage and mushrooms; pour mixture into a lightly greased 11- x 7-inch baking dish.
4. Bake at 350° for 45 to 50 minutes or just until set. Sprinkle top with olives, if desired.
5. Note: For testing purposes only, we used Gerhard's Smoked Chicken Sausage with Apples & Chardonnay.
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