Stewart's Root Beer
Fresh Mozzarella
Premio Sweet Italian Sausage
Quick Grits
Final Product
Root Beer Braised Sausage over Cheesy Grits
1 pkg Italian Sausage
1 bottle root beer
1/2 cup chicken broth
Pinch chili flakes
3/4 cup quick grits
3 cups water
1 tbsp salt
2 tbsp butter
1/2 cup shredded mozzarella cheese
More salt, pepper and butter, to taste
1 tsp fresh parsley, minced
1 tsp fresh thyme, minced
In a large skillet, brown the sausage on all sides over high heat. Lower the heat and add half the bottle of root beer and the chicken broth and chili flakes. Cover and simmer for 15-20 minutes, or until sausage has cooked through. Remove the sausage from the pan to a plate and cover with foil. Turn the heat up to medium high and reduce the liquid by half, boiling for about another 5 minutes. Return the sausage to the pan and toss in the glaze. Cover and set all this aside while you make the grits.
Add the 3 cups of water, 1 tbsp salt and 2 tbsp butter to a medium pot. Bring the water to a boil and add the grits. Cover and cook for about 5-7 minutes, stirring occasionally, until grits has absorbed all the water and has thickened. Add the shredded mozzarella cheese and stir to combine. Season with more salt, pepper and a little more butter, if desired.
Pour the grits into a serving bowl, or directly onto your plate. Slice the sausage diagonally and place on top of the grits. Top with the reduced sauce and sprinkle with the fresh herbs and more cheese.
RATING: ***
(Three out of five stars)
No comments:
Post a Comment