Creamy New Orleans Grits with Smoked Sausage & Fire-Roasted Corn
By: Chef Jacoby Ponder
Made With:
Creamy stone-ground grits infused with butter and cream, topped with Zatarain’s® Smoked Sausages slices and a fire-roasted corn relish. A comforting Southern classic elevated with bold flavor and hearty textures. Recipe and Photo Credit: Chef Jacoby Ponder
Creamy stone-ground grits infused with butter and cream, topped with Zatarain’s® Smoked Sausages slices and a fire-roasted corn relish. A comforting Southern classic elevated with bold flavor and hearty textures. Recipe and Photo Credit: Chef Jacoby Ponder
Instructions
Instructions
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Bring stock to a boil in large saucepan. Slowly whisk in grits. Reduce heat and simmer 15 minutes, stirring often. Stir in heavy cream and butter; cook 15 minutes longer or until grits are tender. Stir in Cheddar cheese for extra richness. Season with salt and pepper, to taste. Remove from heat; keep warm.
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Sauté sausage in large skillet on medium heat until browned and edges are crispy. Remove from skillet. Add corn, cook without stirring until lightly charred, about 5 minutes.
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To serve, top creamy grits with sausage and spoon corn over top. Garnish with green onion.
