Louisiana Style Corn Grits

Well, last Saturday in Covington, LA many of you asked for the recipe of our corn grits.

Here it is. Yields 6 servings.

1 Tsp oil

1/2 pound smoked sausage, diced

 1/2 onion, finely chopped

1 cup sun dried tomatoes or ½ cup fresh tomatoes, chopped

 1 teaspoon garlic powder

 4 cups water (or 2 cups water and 2 cups milk)

 1 teaspoon ground black pepper (or Chipotle)

 1 teaspoon salt

 1 tablespoon Louisiana hot pepper sauce (or Tabasco™)

 1 cup organic corn grits with chives and flax seeds

 1 cup shredded cheese

Directions

Heat a large saucepan over medium-high heat. Add oil, sausage and onions; cook and stir until browned. Add tomatoes and garlic powder. Cook and stir until onion is tender. Pour in the water (or water and milk) and season with pepper, salt and hot pepper sauce; bring to a boil.

Gradually stir in the grits, cover and reduce the heat to low. Simmer, stirring frequently, until the mixture is thick, 5 to 10 minutes. Stir in cheese. Heat through until cheese is melted.

Of course you can play around with it. Tweak this and that, add your favorite seasoning or exclude some ingredients. Anyway, you can always find Organic Corn Grits with chives and flax seeds at our stands at the Farmers Markets.