Kathleen Rear

This, my friends is professional level comfort food! At the same time it’s really easy and you can make it on a weeknight.

Cheesy Grits
4 cups Milk
2 cups water
3 tablespoons Butter
2 teaspoons Salt
LOTS of pepper
2 cups Corn Grits (I like Bob’s Red Mill)
1/2 cup Cream
1 cup grated Sharp Cheddar Cheese

In a high sided large pot combine the milk, water, butter, salt, and pepper. Bring to a boil and then add the corn grits.
Reduce the heat to low and stir constantly with a whisk or long-handled spoon. (to avoid getting splattered) Continue stirring until the grits have taken in all the liquid and are smooth and thick.
Taste for seasoning and add any more salt or pepper. Add the cream.
Sprinkle over the cheese and cover with the pot lid, allow to sit off the heat for about 10 minutes.

Shrimp and Sausage
2 lbs. peeled and de-veined Shrimp
2 packages Adel’s Chicken and Apple Sausage (Sliced into coins)
1 tablespoon Butter
2 tablespoon Olive Oil
1 teaspoon Smoked Paprika
2 teaspoons Chopped Parsley
2 teaspoons Fresh Thyme
2 tablespoons Flour
2/3 cup Chicken Stock or Beer

In a high sided pot over medium high, add the olive oil and melt the butter. Add the sausage and saute until they are warmed through. Add the shrimp and smoked paprika, cook until the shrimp are pink and no longer translucent.
Add the flour and toss with the sausage and shrimp until the flour absorbs the liquid in the pot.
Add the chicken stock to form a nice gravy. Add more stock if the gravy needs thinning out.
Add the thyme and parsley at the last for color and freshness.

Serve over Cheesy Grits

Now go get into your stretchy pants, you’re going to need them! Meh, we’ll go back to our diet tomorrow…