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Tomato Mushroom and Sausage Sauté with Cheese Grits

Tomato Mushroom and Sausage Saute Tomato Mushroom and Sausage Saute

Tomato Mushroom and Sausage Sauté with Cheese Grits
Kimberly Baker, ©2021, Clemson Extension

Ingredients

2 tbsp canola oil
12 oz package original breakfast sausage links
4 green onions chopped with white and green portions separated
8 oz portabella mushrooms, sliced
1-pint cherry tomatoes, halved
1 tsp dried thyme or 1 tbsp fresh thyme
½ tsp salt
3 cups water
1 cup milk
1 cup grits (white or yellow)
¼ cup butter
4 oz shredded cheddar cheese
Heat oil in a large sauté pan. Add sausage links and cook until browned and thoroughly cooked. Remove sausage and keep warm. In the same pan used to cook sausage, add the white portion of the chopped green onion and mushrooms. Sauté until tender. Add tomatoes, thyme and salt and sauté until the tomatoes are tender. Add sausage back to the pan and gently stir to evenly heat.

While preparing the sausage, tomatoes and mushrooms, in a large saucepan heat the water and milk until boiling. Slowly add grits and stir frequently until cooked. Once the grits are cooked add the butter and cheese and stir until melted.

Serve the grits with the sausage and vegetable mixture on top. Garnish with the green portion of the chopped green onions.

Yield: 4 servings.

If this document didn’t answer your questions, please contact HGIC at hgic@clemson.edu or 1-888-656-9988.

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