Raspberry Kielbasa over Cheese Grits |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Adapted from a recipe by MBC . If you don't like grits (they are an acquired taste), try serving with plain rice or mashed potatoes. Lends itself well to other fruit jams, as long as they are not overly sweet. Stick to regular smoked kielbasa; other sausages may not taste right treated this way. Ingredients:
1 1/2 cups milk |
1/2 cup water |
1 cup dry grits |
1 cup shredded sharp cheddar cheese |
1 lb smoked kielbasa |
2 tablespoons olive oil |
1 cup sliced fresh mushrooms |
1 cup diced onion |
1 garlic clove, minced |
1 cup raspberry preserves |
Directions:
1. In a saucepan, combine the water and milk. Bring to boil, then stir in the grits, reduce the heat to low, and simmer until thick, about 10 minutes. Stir in the cheese, and remove from the heat.
2. Slice the kielbasa in half lengthwise, then into 1/2 slices crosswise. Heat the olive oil in a large skillet over medium heat. Add the sausage, mushrooms, onion, and garlic; cook and stir until browned. Stir in the preserves, and simmer until sausage and mushrooms are coated and sauce is smooth, about 5 minutes. Serve over cheese grits.
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