Smokey Sausage Smoortjie with Spinach over Parmesan Grits | SpiceTribe
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Smokey Sausage Smoortjie with Spinach over Parmesan Grits

  • Serves Serves: 4
Dale Gray

Dale Gray

Chef Notes

Ingredients

Steps

Smokey Sausage Smoortjie with Spinach over Parmesan Grits

Chef notes

Smoortjie = a simple tomato & onion stew with sliced hot dogs when we were struggling, and good sausage when we got paid

A little bit South African, a little bit Southern…seasoned with Italian flavors (@spicetribe Porcini Paradiso blend) to make these basic staples stand out

I love that this blend brings out the flavor of regular old button mushrooms, with rosemary, Spice Tribe Porcini Paradiso, Calabrian Chile and basil.

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Ingredients

  • Serves Serves: 4
  • For the smoortjie

  • .5 tbsp olive oil
  • 1 small onion, finely diced
  • 4 cloves garlic, finely minced
  • 4.8 ounce smoked sausages, sliced
  • 2 cups button mushrooms, quartered
  • 1 tablespoon Spice Tribe Porcini Paradiso Blend
  • 3 cups whole cherry tomatoes
  • .75 cup chicken stock
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon sugar
  • 8 cups fresh spinach - sautéed
  • Grits

  • 2 cups water
  • 2 cups chicken stock
  • 1 cup yellow corn grits
  • 2 tablespoons butter
  • .5 cup half n half or heavy cream
  • .25 cup finely grated parmesan cheese
Porcini Paradiso Italian Blend

Porcini Paradiso Italian Blend (Pre-Order)

$10
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Steps

Step 1 -

Heat olive oil in a skillet over medium heat. Add onion, garlic and sauté for 5 minutes until translucent & fragrant. Add sausage, mushrooms and porcini paradiso, cook 5 minutes until sausage is slightly crisp then add tomatoes and stock. Place a lid on and reduce heat to low, simmer for 20 minutes until tomatoes are broken down and saucy. Add sugar, season to taste with pepper.

Step 2 -

Bring water and chicken broth to a boil over medium-high, gradually whisk in grits and add butter. Lower heat to medium and continue to stir until grits are thickened or cooked through (about 20-35 minutes depending on the grind). Turn off heat, stir in the half n half followed by Parmesan and season to taste. It’ll thicken upon standing, have some extra stock ready if it needs thinning out. Serve with spinach and smoortjie.

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