|2 servings||calories per servings 740||protein serving 19 g||carbs per serving 40 g||total fat per serving 57 g|
Casseroles represent comfort food at its finest - little fuss, cozy smells filling the kitchen, and warm, ooey-gooey flavors to satisfy the soul. We take a staple from a Southern cabinet, stone-ground grits, and add cream, cheese, and lots of love to the grits before pouring it over a savory mixture of sausage, mushrooms and sweet pepper relish and popping it in the oven.
|Nutrition Facts||/ Per Serving|
|Total Fat||57 g|
|Saturated Fat||29 g|
|Trans Fat||0 g|
|Total Carbohydrates||40 g|
|Dietary Fiber||2 g|
Heat oven to 375° F
In a medium saucepan over high heat, combine 5 1/4 cups water and cream. When liquid comes to a boil, slowly add grits, stirring constantly with a whisk. Remove from heat and continue to stir for 1 minute. Let grits “flower,” or begin absorbing liquid, for 10 minutes.
MISE EN PLACE
Peel and finely dice onion. Remove and discard any tough mushroom stems, and thinly slice caps. Peel and finely chop garlic.
Return grits to medium-low heat, stirring occasionally. Cook until grits really thicken, 20-25 minutes. Stir in parmesan cheese and butter until they are melted. Taste and adjust seasoning with kosher salt and pepper.
While grits are cooking, place a large sauté pan over medium-high heat. When hot, add sausage and sear until fully cooked. Remove sausage from pan and set aside, leaving rendered fat in the pan.
Add onion and garlic to the hot pan and deglaze with a splash of water. Use a wooden spoon or spatula to scrape up the crispy bits that are stuck to the bottom of the pan.
When onion begins to caramelize, add mushroom and pepper relish. Cook until mushroom begins to release liquid, 4-5 minutes.
Return sausage to pan, stirring to incorporate. Add tomatoes, and bring to a simmer. Taste and adjust seasoning with kosher salt and pepper.
In a bowl, whisk eggs. Slowly stir into warm grits to fully incorporate.
Place sausage mixture in a deep 2-quart baking dish, or other similarly sized casserole pan. Pour grits evenly over the sausage mixture. Sprinkle top of grits with pepper.
Transfer to oven, and reduce temperature to 350° F. Bake for 50 minutes. Top casserole with cheddar cheese, and cook until cheese melts, 5 minutes more. Let casserole rest for 10 minutes, then serve and enjoy!
After graduating from the University of North Carolina — to the delight of his loving family – Kevin parlayed his academic achievements into washing dishes. Professionally. After ten years of working in every possible position in the restaurant industry, Kevin launched Acme Food & Beverage Co. in Carrboro. Since that time, Acme has been featured in Bon Appetit, Southern Living, Garden & Gun, The New York Times, Esquire, and many other national and regional newspapers and magazines. Kevin is one of the nation’s leading advocates of sustainable food and local farms. His work maintains deep connections to the traditional foodways at the heart of the honest food of the American South. In 2016, Kevin was named by Lululemon as one of their 29 American artists and taste ‘makers,’ and in 2017 was chosen to be a Lululemon Ambassador. For the second year in a row, Kevin has been named the Executive Chef of the Wanderlust Festivals. This year will also mark the opening of his second restaurant. The father of two oh-so-awesome young women, Kevin lives in Carrboro, North Carolina.Learn More...