Spicy Italian Sausage with Cheddar Grits and Cherry Tomatoes
By America's Test KitchenPublished on December 18, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
3 cups water 3 tablespoons unsalted butter 1 teaspoon table salt, divided¼ teaspoon pepper ¾ cup quick-cooking grits 4 ounces sharp cheddar cheese, shredded (1 cup)1 pound sweet Italian sausage, casings removed1 onion, chopped fine10 ounces cherry tomatoes, halved3 tablespoons chopped jarred hot cherry peppers, plus 1 tablespoon brine¾ cup chicken broth
Before You Begin
Serve sprinkled with thinly sliced scallions. We developed this recipe using Quaker Quick 5-Minute Grits.
Instructions
- Bring water, butter, ¾ teaspoon salt, and pepper to boil in large saucepan over high heat. Whisk in grits. Cover, reduce heat to low, and cook, whisking occasionally, until grits are cooked through, 5 to 7 minutes. Off heat, stir in cheddar. Set aside and cover to keep warm.
- Cook sausage and onion in 12-inch nonstick skillet over medium-high heat until sausage is cooked through and onion is lightly browned, 5 to 7 minutes, breaking up sausage with wooden spoon. Off heat, using slotted spoon, transfer sausage and onion to bowl; set aside. Pour off all but 1 tablespoon fat from skillet.
- Heat fat left in skillet over medium-high heat until just smoking. Add tomatoes and remaining ¼ teaspoon salt and cook, without stirring, until just starting to brown, about 3 minutes. Stir in peppers and cook until tender, about 2 minutes. Add broth, pepper brine, and reserved sausage mixture to skillet and cook until slightly thickened, about 3 minutes. Serve sausage mixture on top of grits.
Time
30 minutesYield
Serves 4Ingredients
3 cups water
3 tablespoons unsalted butter
1 teaspoon table salt, divided
¼ teaspoon pepper
¾ cup quick-cooking grits
4 ounces sharp cheddar cheese, shredded (1 cup)
1 pound sweet Italian sausage, casings removed
1 onion, chopped fine
10 ounces cherry tomatoes, halved
3 tablespoons chopped jarred hot cherry peppers, plus 1 tablespoon brine
¾ cup chicken broth
Ingredients
3 cups water
3 tablespoons unsalted butter
1 teaspoon table salt, divided
¼ teaspoon pepper
¾ cup quick-cooking grits
4 ounces sharp cheddar cheese, shredded (1 cup)
1 pound sweet Italian sausage, casings removed
1 onion, chopped fine
10 ounces cherry tomatoes, halved
3 tablespoons chopped jarred hot cherry peppers, plus 1 tablespoon brine
¾ cup chicken broth
Ingredients
3 cups water
3 tablespoons unsalted butter
1 teaspoon table salt, divided
¼ teaspoon pepper
¾ cup quick-cooking grits
4 ounces sharp cheddar cheese, shredded (1 cup)
1 pound sweet Italian sausage, casings removed
1 onion, chopped fine
10 ounces cherry tomatoes, halved
3 tablespoons chopped jarred hot cherry peppers, plus 1 tablespoon brine
¾ cup chicken broth
Why This Recipe Works
Punching up quick-cooking grits with butter and cheddar cheese made for a luscious, fast side to accompany this bold, saucy sauté of Italian sausage, tomatoes, and cherry peppers.
Before You Begin
Serve sprinkled with thinly sliced scallions. We developed this recipe using Quaker Quick 5-Minute Grits.
Instructions
- Bring water, butter, ¾ teaspoon salt, and pepper to boil in large saucepan over high heat. Whisk in grits. Cover, reduce heat to low, and cook, whisking occasionally, until grits are cooked through, 5 to 7 minutes. Off heat, stir in cheddar. Set aside and cover to keep warm.
- Cook sausage and onion in 12-inch nonstick skillet over medium-high heat until sausage is cooked through and onion is lightly browned, 5 to 7 minutes, breaking up sausage with wooden spoon. Off heat, using slotted spoon, transfer sausage and onion to bowl; set aside. Pour off all but 1 tablespoon fat from skillet.
- Heat fat left in skillet over medium-high heat until just smoking. Add tomatoes and remaining ¼ teaspoon salt and cook, without stirring, until just starting to brown, about 3 minutes. Stir in peppers and cook until tender, about 2 minutes. Add broth, pepper brine, and reserved sausage mixture to skillet and cook until slightly thickened, about 3 minutes. Serve sausage mixture on top of grits.
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