Ingredients (serves 4 large portions)
- GATHER YOUR INGREDIENTS:
- 3 cups, water
- 3 tablespoon butter
- 1/2 + 1/4 teaspoon salt, divided
- ¼ teaspoon pepper
- ¾ cup quick-cooking grits (or regular grits *)
- 4 ounces cheddar cheese, shredded (1 cup)
- 1 pound sweet Italian sausage (casings removed if using links)
- 1/2 cup onion, chopped fine
- 10 ounces cherry tomatoes, halved
- Serve sprinkled with thinly sliced scallions
- 4 eggs
2. While the grits are cooking, cook sausage and onion in a skillet over medium heat until sausage is cooked through and onion is lightly browned 7-8 minutes, breaking up sausage with a wooden spoon. With a slotted spoon, transfer sausage and onion to a bowl, set aside. Pour off most of the fat from skillet.
3. Heat skillet over medium-high heat. Add tomatoes and 1/4 teaspoon salt, cook until starting to brown, about 3 minutes. Stir in peppers another 2 minutes. Add broth, pepper brine and reserved sausage mixture to skillet and cook 3 minutes to heat through.
4. In another skillet fry eggs over medium. (or however you like your eggs)
5. In individual bowls serve sausage over cheesy grits and top with eggs.
**Recipe adapted from Cook's Country Magazine
Here's the ingredient list to serve 2
- 1 1/2 cups, water
- 1 1/2 tablespoon butter
- 1/4 + 1/8 teaspoon salt, divided
- 1/8 teaspoon pepper
- 2.5 oz (a little over 1/3 cup) quick-cooking grits (or regular grits *)
- 2 ounces cheddar cheese, shredded (1/2 cup)
- 1/2 pound (or 2 links) sweet Italian sausage (casings removed if using links)
- 1/4 cup onion, chopped fine
- 5 ounces cherry tomatoes, halved
- 2 tablespoons chopped jarred sweet cherry peppers, plus 1/2 tablespoon brine
- 1/3 cup beef broth
- Serve sprinkled with thinly sliced scallions
- 4 eggs