Grits with Sausage, Green Chiles and Red Onions<\/p>\n
2 tsp. Parmesan Cheese<\/p>\n
4 C. Chicken Stock<\/p>\n
1 tsp. Salt<\/p>\n
1 C. Yellow or White Stone Ground Grits<\/p>\n
1 C. shredded Sharp Cheddar Cheese<\/p>\n
1 tsp. minced Cilantro<\/p>\n
1\/2 tsp. Tabasco<\/p>\n
1\/3 C. Evaporated Milk<\/p>\n
Pepper<\/p>\n
2 tsp. Vegetable Oil<\/p>\n
1 lb. Spicy Sausage Links, cut into 3\/4\u00e2\u20ac\u009d slices<\/p>\n
1\/2 C. minced Onions<\/p>\n
4 oz. canned Mild Green Chiles, julienned<\/p>\n
1\/2 C. shredded Pepper Jack Cheese<\/p>\n
<\/p>\n
Butter a 1 1\/2 quart casserole.\u00c2\u00a0 Add parmesan and toss well to coat.\u00c2\u00a0 Combine stock and salt in saucepan and bring to a boil.\u00c2\u00a0 Slowly stir in grits, stirring, over medium low heat until mixture begins to boil.\u00c2\u00a0 Cover, reduce heat to very low, and cook, stirring from time to time for 10 to 12 minutes or until liquid is almost completely absorbed.\u00c2\u00a0 Remove cover and stir well, scraping bottom and sides.\u00c2\u00a0 Cook 3 minutes more, or until mixture is very thick.\u00c2\u00a0 Remove from heat and stir in cheddar, cilantro and Tabasco, until cheese is evenly blended.\u00c2\u00a0 Beat in evaporated milk and pepper to taste.\u00c2\u00a0 Set aside.\u00c2\u00a0 In heavy skillet over medium high heat, heat 1 tsp. oil until very hot.\u00c2\u00a0 Add sausage and fry until nicely browned on all sides, 4 to 6 minutes, adding more oil if necessary.\u00c2\u00a0 Add onions and chiles and cook over low heat, stirring often, until chiles are tender, about 5 minutes.\u00c2\u00a0 Tilt skillet to separate fat from mixture and scoop sausage mixture into a small bowl.\u00c2\u00a0 Spoon 1\/2 grits into casserole and spread evenly.\u00c2\u00a0 Add sausage mixture; cover with remaining grits.\u00c2\u00a0 Chill2 hours to overnight.\u00c2\u00a0 Preheat oven to 375.\u00c2\u00a0 Sprinkle casserole with shredded jack cheese.\u00c2\u00a0 Bake in preheated oven for 40 minutes, or until golden brown.<\/p>\n","protected":false},"excerpt":{"rendered":"
Grits with Sausage, Green Chiles and Red Onions 2 tsp. Parmesan Cheese 4 C. Chicken Stock 1 tsp. Salt 1 C. Yellow or White Stone Ground Grits 1 C. shredded Sharp Cheddar Cheese 1 tsp. minced Cilantro 1\/2 tsp. Tabasco 1\/3 C. Evaporated Milk Pepper 2 tsp. Vegetable Oil 1 lb. Spicy Sausage Links, cut into 3\/4\u00e2\u20ac\u009d slices 1\/2 C. minced Onions 4 oz. canned Mild Green Chiles, julienned 1\/2 C. shredded Pepper Jack Cheese Butter a 1 1\/2…<\/p>\n