1 Cup Grits (Instant or Regular)
1 Package Chicken Sausage (4-6 sausages)
5 oz Baby Spinach- rough chopped
1 Pint Mushrooms- sliced
1/2 Cup Chicken Stock
2 tsp Flour (heaping)
2 tsp Canola or Olive Oil
Salt & Pepper
1/2 Cup Grated Cheese (Optional)
Parmesan, Cheddar, etc.
Creamy Grits with Chicken Sausage, Mushrooms & Spinach
This dish is just warm & comforting, and you get to choose the flavor profile. Use whatever kind of sausage you like and it will drive the flavor of the dish. My favorite is the Asiago & Spinach sausage I get at Sam’s Club, but any type or flavor will work.
Okay, let me say my peace about the grits. I once heard someone in a movie say that no self-respecting southerner would ever make instant grits, well I guess it’s a good thing I’m not from the south. I use instant grits and they’re delicious. You can use whichever you choose, just make sure you give yourself more time if you’re going to make the regular kind (20-30 minutes). This recipe will serve 3-4 people.
In a large skillet first cook your sliced mushrooms in a little bit of oil and sprinkle lightly with salt & pepper. Cook until brown and tender. Transfer to a bowl then cook your sliced sausage in the same pan with a little more oil. Some sausages are already fully cooked, they just needed to be warmed through, so check your package for instructions.
I start cooking my grits the same time as my mushrooms. Follow the instructions on the package to make four servings. You can use stock/broth instead of plain water to add more flavor. Grits really like to bubble and splatter while they cook, so I always use a larger saucepan than needed to try and prevent getting splattered.
Once your sausage is cooked add the mushrooms back in and add in the spinach. Lower heat to low/med and stir occasionally. To make your gravy, in a small skillet heat the 2 tsp of oil then whisk in the flour. Cook for 1-2 minutes. Whisk in the chicken stock and cook until thickened, whisking occasionally. This gravy adds moisture and a little flavor. You can always use a pre-made gravy packet (just use half of it), if you don’t want to make it from scratch. Once thickened, pour the gravy over your sausage mixture & stir in.
Once your grits are soft and creamy, season with salt & pepper. You can also add in the cheese for more flavor if desired. Whisk until creamy. Ladle the grits into large bowls then spoon your sausage mixture over the top. Enjoy!
This dish freezes beautifully, so leftovers are always welcome in my house.