14.5 oz canned tomatoes diced with garlic and onion, drained canned
1 tablespoon canola oil
2 large eggs lightly beaten
0.3 cup flour all-purpose
1 tablespoon thyme leaves fresh
3 garlic cloves minced
1.5 tablespoons grape jelly
0.3 teaspoon kosher salt
0.8 teaspoon kosher salt
1.5 cups chicken broth organic reduced-sodium
1 cup milk
0.5 cup quick-cooking grits uncooked
2 large bell peppers red sliced
1 medium size onion red sliced
1 teaspoon red wine vinegar
19 oz mild sausage italian
8 oz sharp cheddar cheese shredded
8 servings cheese grits crust
8 servings cheese grits crust
Equipment
bowl
sauce pan
oven
whisk
baking pan
dutch oven
Directions
Prepare Grits Crust: Bring milk and 1 cup water to a boil in a large saucepan over medium heat; add grits, and cook, stirring often, 5 minutes or until thickened. Stir in cheese and next 3 ingredients; remove from heat.
Gradually stir about one-fourth of hot grits mixture into eggs; add egg mixture to remaining hot grits mixture, stirring until blended.
Prepare Sausage Filling: Preheat oven to 37
Cook sausage in hot oil in a Dutch oven over medium heat 7 to 8 minutes on each side or until browned.
Remove sausage from Dutch oven, reserving 1 Tbsp. drippings in Dutch oven.
Saut bell peppers and onion in hot drippings 5 minutes or until tender.
Add garlic, and saut 2 minutes.
Cut sausage into 1/2-inch-thick slices. Stir together tomatoes, bell pepper mixture, and sausage in a large bowl.
Melt butter in Dutch oven over medium heat; whisk in flour, and cook, whisking constantly, 4 to 5 minutes or until smooth and medium brown. Gradually whisk in broth, and bring to a boil, whisking constantly.
Reduce heat to medium-low; simmer, stirring occasionally, 5 minutes or until thickened. Stir in jelly and next 3 ingredients. Stir into sausage mixture, and spoon into a lightly greased 11- x 7-inch baking dish. Gently spread Cheese Grits Crust over top.
Bake at 375 for 20 to 25 minutes or until lightly browned.
