Tuesday, March 30, 2010

Spicy Sausage Grits



One of the most frustrating things for me about the Spring is how the weather can be such a teaser! One day it is gorgeous and you want to pull out your capris and short sleeves and the next day you are grabbing your heavy coat as you walk out the door. I am super excited to be grilling again, but there are days, such as today, that are cold and rainy and you just want something warm and comforting. I can't think of a better recipe than warm, creamy grits served with sausage and cheese slow cooked all day in a Crockpot. I wouldn't encourage anyone to make this on a weekly basis, but every once in a while it can make for a comforting and oh so good meal! You can control the spice level based on the sausage decide to use. My personal favorite is andouille sausage.

Spicy Sausage Grits

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2 cups uncooked regular grits

2 (14 oz) cans chicken broth

2 cups heavy whipping cream

1 (10 3/4 oz) can Cheddar cheese soup

1 jalapeƱo pepper, minced

1 can whole kernel corn

1 1/2 teaspoon salt

1 1/2 teaspoons hot sauce

1/2 pound hot smoked sausage, sliced

3 tablespoons butter

Combine the first 8 ingredients in a 4 quart slow cooker. Stir in sausage.

Cover and cook on low 4 1/2 hours or until thickened, stirring once after 3 hours. Stir in butter, and serve immediately.

Source: Southern Living Slow-Cooker Cookbook, Oxmoor House, Inc. 2006

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