By Protein
Cheddar Grits & Sausage Bowl Recipe
Ingredients
- 1 1/2 cups Cheddar Grits, (Sub-Recipe)
- 1 ea. Hillshire Farm® Smoked Sausage
- 1/4 cup Green Tomato Pico de Gallo (Sub-Recipe)
- 1 ea. Egg, sunny-side-up
Smoked sausage and sunny-side-up eggs on a bed of thick, creamy cheddar grits. Finished with a vibrant green tomato salsa.
Made with Hillshire Farm® Smoked Sausage
Directions
- Add 1 1/2 cups of prepared cheddar grits to a wide, shallow bowl.
- Cook the smoked sausage link and slice it about 1/2-inch thick on the bias.
- Prepare the green tomato pico de gallo per the sub-recipe.
- Cook the egg to sunny-side-up.
- Top the grits with sliced smoked sausage, pico de gallo, and the sunny-side-up egg.
Cheddar Grits
Yield: About 2.5 servings (1 1/2 Cup per serving)
Ingredients
- 2 2/3 cups Water
- 2 tbsp. Butter
- 1 tsp. Salt
- 2/3 cup Grits, (stone ground, quick cooking, or regular)
- 1/2 tsp. Black Pepper
- 1/2 tsp. Garlic Powder
- 5 oz. Sharp Cheddar Cheese, graded
Directions
- In a saucepan, bring water, butter and salt to a boil
- Whisk in grits to boiling water, then cover pot and reduce heat to a simmer. Cook according to package instructions
- When fully cooked, stir in black pepper, garlic powder and cheddar cheese. Stir until cheese is fully melted and blended.
Green Tomato Pico De Gallo
Yield: Approximately 1 Cup (about 4 Portions at 1/4 Cup Each)
Ingredients
- 1/2 cup Green Tomatoes, diced
- 1/4 cup Red Onion, diced
- 1/4 cup Green Pepper, diced
- 2 tbsp. Cilantro, chopped
- 1 tbsp. Lime Juice
- to taste Salt
Directions
- Combine the diced green tomatoes, red onion, and green pepper in a bowl.
- Add the chopped cilantro and lime juice, then toss to combine.
- Season with salt to taste. Hold chilled until service.
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