cat lover
09-23-2008, 07:56 PM
1 tbsp olive oil
2 sweet Italian sausages (about 1/2 pound), pricked with a fork
1/2 cup water
2 Granny Smith apples, peeled and thinly sliced
1/2 tsp fennel seeds
1 tbsp cider vinegar
Salt and pepper
In a large skillet heat the olive oil. Add the sausages and cook turning occasionally till browned but not cooked through, about 5 minutes.
Add the water to the skillet. Cover and cook till the water is almost evaporated and the sausages are firm, about 7 minutes. Add the apples and fennel seeds and cook stirring occasionally till the apples are tender and browned, about 8 minutes. Stir in the vinegar and season with salt and pepper. Serve in bowls on top of cheesy grits
Cheesy Grits with Scallions
3 cups water
2 cups milk
1 small onion, minced
2 garlic cloves, minced
2 tbsp olive oil
1/2 tsp salt
1 cup grits (not instant)
1/2 cup shredded sharp cheddar
4 scallions, thinly sliced
1/2 tsp finely chopped thyme
In a large saucepan combine water, milk, onion, garlic, olive oil and salt, and bring to a boil. Simmer over moderate heat till the onion and garlic are softened about 3 minutes. Return to a boil and whisk in the grits. Cook over low heat stirring frequently with a wooden spoon till the grits are tender, about 25 minutes. Add the cheese, scallions and thyme and stir till the cheese has melted. Transfer to bowls and serve.
2 sweet Italian sausages (about 1/2 pound), pricked with a fork
1/2 cup water
2 Granny Smith apples, peeled and thinly sliced
1/2 tsp fennel seeds
1 tbsp cider vinegar
Salt and pepper
In a large skillet heat the olive oil. Add the sausages and cook turning occasionally till browned but not cooked through, about 5 minutes.
Add the water to the skillet. Cover and cook till the water is almost evaporated and the sausages are firm, about 7 minutes. Add the apples and fennel seeds and cook stirring occasionally till the apples are tender and browned, about 8 minutes. Stir in the vinegar and season with salt and pepper. Serve in bowls on top of cheesy grits
Cheesy Grits with Scallions
3 cups water
2 cups milk
1 small onion, minced
2 garlic cloves, minced
2 tbsp olive oil
1/2 tsp salt
1 cup grits (not instant)
1/2 cup shredded sharp cheddar
4 scallions, thinly sliced
1/2 tsp finely chopped thyme
In a large saucepan combine water, milk, onion, garlic, olive oil and salt, and bring to a boil. Simmer over moderate heat till the onion and garlic are softened about 3 minutes. Return to a boil and whisk in the grits. Cook over low heat stirring frequently with a wooden spoon till the grits are tender, about 25 minutes. Add the cheese, scallions and thyme and stir till the cheese has melted. Transfer to bowls and serve.