Breakfast Grits

Rich and creamy grits are always welcome in this household. I usually keep a box of instant grits because slaving over a stove babying cornmeal isn’t exactly how I would like to spend my mornings. While the grits is cooking, the sausage is sizzling in the pan.

I never use water for my grits (milk or half and half please), and the base is given a dose of mushroom bouillon for depth. If you can’t get your hands on andouille sausage, kielbasa is actually close enough in flavor.

Ingredients for Grits

• 1 package instant grits (or 1/2 cup cornmeal)
• 2 tablespoons butter
• 1 cup milk or half and half
• 1 teaspoon mushroom bouillon/mushroom broth powder (substitute vegetable bouillon if you don’t have)
• 1 tablespoon garlic, minced
• 1 tablespoon onion, minced

1. Over medium heat, sautee garlic and onion in butter until fragrant–do not allow to burn. Add mushroom (or vegetable) bouillon and sautee for another 30 seconds.
2. Add milk or half and half and instant grits (or cornmeal). Stir well and continue to stir so the bottom doesn’t burn. If you like it softer, you can add another quarter cup milk, if you prefer it firmer, cook until your desired consistency and remove from heat.
3. Top with egg, scallion, and sausage topping.


Ingredients for Sausage Topping

• 8-10 half inch slices of andouille or kielbasa sausage
• 1/4 cup bell pepper, diced
• 1/4 cup onion, diced
• 1/8 cup celery, diced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons tomato sauce (or 1/4 cup tomatoes)
• 1 tablespoon balsamic vinegar
• 1 tablespoon hot sauce (any kind)
• 3 tablespoons white wine
• Pinch of salt, to taste

1. Over medium high heat, sautee sausage slices, pepper, onion, celery, and garlic in olive oil until onion is translucent.
2. Add white wine, tomato sauce (or quarter cup tomatoes), balsamic vinegar, hot sauce, and salt to taste. Cook until tomatoes are softened (if using) and alcohol has cooked off. Pour over grits.

Optional

• Sunnyside egg
• Cheese
• Diced scallion/chives