Weeknight meals are sometimes a take a look at of planning and ease.
Most of us desire a dish that may be whipped up in a flash, utilizing elements already available or ones you remembered to choose up on a weekend grocery retailer run since you deliberate per week upfront.
Smoked sausage — straightforward to seek out in most grocery shops in a wide range of flavors — is a good place to start out as a result of it’s already cooked and doesn’t want rather more than a fast browning to create a satisfying dinner.
This recipe from Cook dinner’s Nation pairs candy and juicy rooster and apple sausages with savory smoked Gouda grits that come collectively on the stovetop in about 10 minutes and can follow your ribs like no one’s enterprise on a cold fall night.
Chopped apples and shallots cooked in butter with a pinch of sugar till the fruit arrives on the intersection of tender however nonetheless barely agency enhance the seasonal taste.
It’s a mouthwatering mixture that shouts “comfort food,” but in addition “fast food” in the very best approach.
In a pinch, you’ll be able to substitute stone floor cornmeal for grits if that’s what you have already got in your cabinet, nevertheless it received’t have the very same taste or texture. You can also swap shredded sharp cheddar for the smoked Gouda.
The dish works simply as effectively for breakfast or brunch as dinner, and in addition reheats effectively within the microwave for lunch.
Apple Sausage With Smoky Tacky Grits
Serves 4. cookscountry.com
3 cups rooster broth
1 cup entire milk
4 tablespoons unsalted butter, divided
1 teaspoon desk salt, divided
1 cup quick-cooking grits
6 ounces shredded smoked Gouda cheese
11/2 kilos cooked chicken-apple sausage (I used Aidells)
2 pink apples, cored and reduce into chunks
2 shallots, chopped
2 teaspoons sugar
1 teaspoon lemon juice
Deliver broth, milk, 2 tablespoons butter and 1/2 teaspoon salt to simmer in giant saucepan over medium-high warmth.
Slowly whisk in grits.
Cut back warmth to medium-low and prepare dinner, stirring typically, till grits are thick and creamy, 5-7 minutes. Off warmth, whisk in shredded Gouda. Cowl and put aside.
Soften 1 tablespoon butter in a 12-inch nonstick skillet (I used my trusty cast-iron pan) over medium warmth. Add sausages and prepare dinner, till heated by way of and browned on all sides, about 5 minutes. Switch to plate and canopy with foil to maintain heat.
Soften remaining 1 tablespoon butter in now-empty skillet over medium-high warmth. Add apples, shallots, sugar and remaining 1/2 teaspoon salt and prepare dinner, stirring regularly, till tender and calmly browned, about 5 minutes.
Stir in lemon juice. Serve with grits and sausages.