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About the Dish

  • Whole Milk

    Whole Milk

  • Stone-Ground Grits

    Stone-Ground Grits

  • Butter


  • Smoked Kielbasa

    Smoked Kielbasa

  • Yellow Onion

    Yellow Onion

  • Sweet Peppers

    Sweet Peppers

  • PeachDish Salt

    PeachDish Salt

  • Oregano


  • Tomato


  • Basil



1. Please read through the entire recipe before beginning.
2. Place milk and water in a small saucepan and bring to a boil over high heat. Add kosher salt and black pepper. Gradually add grits while stirring continuously. Continue to stir as they return to a simmer.
3. Lower heat to medium-low and cook 15-20 minutes. Stir along the bottom every 5 minutes or so with a whisk or flat-edged wooden spoon to avoid scorching the grits. When grits are creamy and tender, turn off the heat, cover the pot and let rest on the stove for another 10-15 minutes. Stir in butter, and adjust salt and pepper to taste.
4. While the grits are cooking: Cut sausage on the bias (at an angle) into 1/2-inch-thick slices. Peel and cut the onion into 3/4-inch dice. Remove stems and seeds from pepper, and cut flesh into 3/4-inch dice. Remove ends from the squash, and cut in 3/4-inch dice. Peel and mince garlic. Pick and chop oregano leaves.
5. Heat a large sauté pan over medium-high heat, and add cooking oil. Add kielbasa and cook 2-3 minutes without stirring, or until brown on the first side.
6. Add onions and peppers, and cook while stirring 1-2 minutes more, or until onions begin to become translucent. Season with 1/2 teaspoon PeachDish salt.
7. Reduce heat to medium, and add squash, garlic and oregano. Cook while stirring 3-4 minutes more, or until the squash is tender.
8. Remove the core from the tomato and cut into 1/2-inch slices. Season with remaining1/2 teaspoon PeachDish salt, and drizzle with olive oil. Tear basil leaves and sprinkle over tomatoes.
9. Serve kielbasa sauté over grits, with tomato on the side. Enjoy!