- 1 tablespoon olive oil
- 1/2 pound ground chourico
- 1 green bell pepper, diced
- 1/2 of a yellow onion, diced
- 3 small vine tomatoes, chopped
- 1 3/4 cups heavy cream
- 2 cups 2 % milk
- 3 tablespoons salted butter
- 1 teaspoon Slap Ya Mama or salt and pepper
- 1 cup stone-ground or coarse-ground yellow cornmeal
While in Charleston, SC we ate a lot of grits! Charlestonians eat regular grits, Shrimp and Grits for breakfast, lunch and dinner, cheesy grits, fried grits, creamy grits and everything in between! The boys came home after their first week at Campbell University for Amanda’s twenty-second birthday. While in Charleston Mike and I found these Le Creuset silicone muffin cups that we knew Amanda would love! We also found this muffin scoop and measuring magnet that we thought we could add to her gift. Amanda loves baking cupcakes and good gravy is she good at it!
Knowing that the boys have been living on college food, and hearing how awful it is, I was happy to make them a hearty breakfast. Grits would definitely be on the menu this morning. One of the things I made was an Omelet filled with sauteed chourico (a smoked Portuguese sausage), green bell peppers, onions and tomatoes. I also made creamy grits, Homemade Buttermilk Biscuits. Nathaniel discovered how delicious the leftover chourico mixture adn grits were, so here’s the recipe!
In a saute pan, cook together chourico, peppers, onions and tomatoes for approximately ten minutes or until the vegetables are nicely softened.
In a saucepan combine heavy cream, milk, butter and Slap Ya Mama. (Slap Ya Mama spices can now be found at World Market). Bring to a simmer and whisk in one cup of cornmeal (or grits). Whisk until thickened about three minutes.
Place grits in a bowl or on a plate and place chourico mixture over top and enjoy!