|2 servings||calories per servings 755||protein serving 37 g||carbs per serving 53 g||total fat per serving 47 g|
Grits, a Southern stalwart, have a creamy, nutty flavor that plays beautifully off of the Spotted Trotter’s garlicky smoked sausage. Southern gardens rarely produce heat-sensitive lettuce in the summer, but no one really misses it when the “salad” evolves into a simple, ripe tomato, thickly sliced and sprinkled with salt, fresh basil and olive oil.
|Nutrition Facts||/ Per Serving|
|Total Fat||47 g|
|Saturated Fat||18 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||8 g|
|Total Carbohydrates||53 g|
|Dietary Fiber||7 g|
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!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...