Smoortjie = a simple tomato & onion stew with sliced hot dogs when we were struggling, and good sausage when we got paid
I love that this blend brings out the flavor of regular old button mushrooms, with rosemary, Spice Tribe Porcini Paradiso, Calabrian Chile and basil.
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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