Sausage, Mushroom, and Blue Cheese Grits

Sausage, Mushroom, and Blue Cheese Grits

A Tale from the Shopper Grim(m)!

Once upon a time, a very stressed nurse/farmwife/mom was grocery shopping.  She had a list.  She had a plan.  She had, ahem, run out of patience.  There were dragons all through Ye Land of Groceries.  Some dragons charged our heroine as she rounded corners.  Some dragons grouched at our heroine and shouted into their Phones of Cell.  Some dragons were tiny.  They flew through the aisles screeching and knocking things over.  These were the scariest dragons of all.  The nurse/farmwife/mom was considering finding a sword and shield. Just as she was ready to vanquish all dragons to the Land of Time Out, she espied the treasure the dragons were guarding.

The treasure was beautiful.  It was pork!  Italian sausage to be precise.  The sausage was covered in Ye Golden Sale Stickers.  The nurse/farmwife/mom grabbed two chests  of treasure (pounds) and a wedge of the fairest moldy milk in the land (blue cheese).  Then, pausing only long enough to pay tribute to the gatekeeper, she ran from Grocery Land.

The porcine treasure, the fair moldy milk, and the addition of soul-soothing carbs made the nurse/farmwife/mom so happy, she felt like a princess.  Well, like a queen, anyway.  Peace (and groceries) returned to Farmland.  The dragons were vanquished.

Well, at least until their appearance at The Great Battle for Leftovers.  (Although to be honest, I think the queen can take ’em!)

This post was shared at the Inspire Me Monday Link Party, Lou Lou Girls Fabulous PartyHomestead Blog Hop, This is How We Roll, Home Matters Link Party, Homesteader Hop, Happiness is Homemade, and Tuesdays With a Twist.

Sausage, Mushroom, and Blue Cheese Grits
Print Recipe
Sauteed Italian sausage, mushrooms and caramelized onions served on a bed of creamy blue cheese grits. It only takes a few minutes to get this in the oven!
Servings Prep Time
6 Servings 5 Minutes
Cook Time Passive Time
20 Minutes 45 Minutes
Servings Prep Time
6 Servings 5 Minutes
Cook Time Passive Time
20 Minutes 45 Minutes
Sausage, Mushroom, and Blue Cheese Grits
Print Recipe
Sauteed Italian sausage, mushrooms and caramelized onions served on a bed of creamy blue cheese grits. It only takes a few minutes to get this in the oven!
Servings Prep Time
6 Servings 5 Minutes
Cook Time Passive Time
20 Minutes 45 Minutes
Servings Prep Time
6 Servings 5 Minutes
Cook Time Passive Time
20 Minutes 45 Minutes
Ingredients
Sausage and Mushroom Mixture
Blue Cheese Grits
Servings: Servings
Instructions
Sausage and Mushroom mixture
  1. Preheat oven to 350`
  2. Add oil and onion to a heavy oven-safe skillet. Sautee at low-medium heat until onions are softened.
  3. Add mushrooms to pan and sautee for about four minutes.
  4. Remove onions and mushrooms from pan. Set them aside and add the sauage to the pan.
  5. Sautee sausage just until browned.
  6. Add mushrooms and onions back to pan, cover, and set aside.
Blue Cheese Grits
  1. Place stock, milk, salt, and garlic on to boil.
  2. When at a boil, reduce to a simmer, and whisk in grits.
  3. Cover and simmer for five minutes. While the grits are cooking, place eggs in a bowl and whisk thoroughly.
  4. When the grits are finished simmering, take 1/4 cup of the hot grits and whisk it thoroughly into the eggs. (This is called tempering the eggs. It prevents scrambled eggs in the final dish.)
  5. Whisk the eggs and 1/4 cup of grits into the remaining pot of grits.
  6. Stir in blue cheese to taste. Reserve a small amount of cheese to sprinkle on the final dish.
  7. Pour grit mixture into greased casserole dish.
Finishing the Dish
  1. Place the uncovered grits in the oven. Bake for 40 minutes.
  2. After 10 minutes of bake time, add the covered sausage mixture to the oven. (If mixture is very wet, remove the lid for 10-15 minutes of bake time.)
  3. Sprinkle each serving with the remaing blue cheese.
Recipe Notes

I know this looks like a lot of steps, but it is really easy.   Using this as a springboard, I have substituted bacon for the sausage and chevre for the bleu cheese.  I hope you make the dish, and then, make it your own!

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About Anne in the Kitchen

Page with Comments

    1. Thanks, for taking the time to stop by and comment! And, thanks so much for hosting the Homestead Blog Hop!

  1. Love the story. I think so many of us can relate – the grocery store can seem like a battle ground at times. The recipe sounds really good. I might be able to get my family to actually like grits like i do. Thanks for sharing at #HomeMattersParty

    1. Thanks! I have a friend who says she hates grits. However, she loves polenta! So I might have fibbed and told her it was polenta. She loved the goat cheese version! I think someone must’ve served her instant grits as a child. LOL! Thanks, for stopping by!

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