Tasty Thursday: Sausage & Peppers over Goat Cheese Grits

I pulled this recipe from one of my new cookbooks – specifically the Williams-Sonoma Weeknight Fresh & Fast Cookbook. I made a few tweaks and then instead of serving it over polenta as called for in the recipe, I dug up a recipe for Goat Cheese Grits from my favorite chef personality and future best friend Bobby Flay.

It was awesome if I do say so myself. The kids were all mighty suspicious of those grits… until they tasted them. This is comfort food that makes your whole house smell good.

Sausage & Pepper Ragout

  • 1 TB olive oil
  • 1 package of Italian sausage (I used Italian chicken sausage with cheese)
  • 1 medium red onion, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 1 medium yellow bell pepper, thinly sliced
  • 1/2 tsp red pepper flakes
  • 1/4 cup white wine
  • 1 28 oz can crushed tomatoes

1. In a large frying pan over medium-high heat, warm the olive oil. Pierce the sausages several times with a fork and add to pan to brown on all sides – 5-8 minutes. Remove from pan.

2. If your sausages left a lot of grease in the pan, remove most of it. The chicken sausage did not and I actually added another teaspoon or so of olive oil. Add the sliced vegetables and red pepper flakes and saute until soft. Deglaze the pan with the wine. Slice the sausage into large chunks and add it back to the pan with the tomatoes and simmer over low heat for 15-20 minutes. (or while you make the grits)


Goat Cheese Grits

  • 4 cups water
  • 1/2 cup cream
  • 2 TB unsalted butter
  • 1 cup quick cooking grits
  • 2 TB olive oil
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 can of corn, drained or 2 ears of fresh corn kernels
  • salt & pepper to taste
  • 4oz goat cheese

1. In a sauce pan over medium-high heat, combine water, cream and butter and bring to a boil. Slowly whisk in the grits and reduce heat to medium. Cook, stirring frequently, until thickened – 10-15 minutes.

2. Meanwhile, in a small skillet over medium-high heat, warm the olive oil. Cook the onion until soft – about 5 minutes. Then add the garlic and corn and cook another 5 minutes. Transfer corn mixture to a food processor and blend until smooth.

3. Stir the pureed corn and goat cheese into the finished grits. Season with salt & pepper and cook until heated through.

Serve the sausage ragout on top of the goat cheese grits. Try not to lick your plate clean.


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