Apr 21, 2008

Turkey Kielbasa and Asparagus saute over Cheese Grits

What a name. The original recipe actually called for Chicken Sausages, but when I went to the grocery story today, I saw that said sausages were $5.99 and turkey kielbasa was $2.19 - sold on the kielbasa! We'll save chicken sausages for another time. :)

After a long weekend of painting the house, I needed an easy dinner, but wanted something different. I received my Everyday Food magazine over the weekend and pulled this recipe out. Tonight was the perfect night for it. It grits were cheesy and creamy, and the rest of the dish flowed so well together. It's a keeper!!

The original recipe was for 1 serving, so changes are in red! Enjoy. :)


Chicken-Sausage (Turkey Kielbasa) and Asparagus saute over Cheese Grits
Serves 1 (4)

1 tbsp. olive oil
1 precooked chicken sausage, thinly sliced on the diagonal (I used 2 large links of turkey kielbasa.)
1 small red onion, halved and thinly sliced (I used yellow onion.)
1/2 bunch asparagus, tough ends removed, cut into 1-inch lengths (I used a whole bunch.)
1 tsp. fresh thyme or 1/4 tsp. dried
1 tsp. fresh lemon juice
salt and pepper
1/4 c. grits or yellow cornmeal (I used 1 c. cornmeal.)
2 tbsp. crumbled fresh goat cheese (I used about 1/2 c. extra sharp cheddar.)

1. Heat oil in skillet over medium-high. Cook sausage until browned, tossing occasionally, 1-2 minutes; transfer to a plate.
2. Reduce heat to medium. Add onions and cook until softened, 3-5 minutes.
3. Add asparagus, thyme and 1/3 c. water (I used about a cup and that was too much liquid. I would start with half a cup and add more as needed.) Cover and steam until asparagus is jut tender and water has evaporated, about 6 minutes.
4. Add sausage and lemon juice, toss. Season with salt and pepper. Remove from heat.
5. In a small saucepan, bring 1 c. salt water to a boil. (I used 4 cups of liquid. 2 c. chicken stock and 2 c. water.)
6. Gradually whisk in grits.
7. Reduce heat to low and cook, stirring frequently, until thickened, about 6 minutes.
8. Stir in cheese and season with salt and pepper.
9. Serve sausage and asparagus over grits.

2 comments:

Jessica said...

I just ran into your blog and it looks like we have a lot of similar recipes and interests. Check my blog out if you'd like: http://johnstonesvinblanc.blogspot.com/

I look forward to your upcoming posts! Jessica

Jessica said...

I just ran into your blog and it looks like we have a lot of similar recipes and interests. Check my blog out if you'd like: http://johnstonesvinblanc.blogspot.com/

I look forward to your upcoming posts! Jessica

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