Grits are a quintessential southern dish that can be shaped into just about anything you want. They’re generally savory, but can made sweet with cream, maple syrup, fruit, etc. Here we use a good amount of bone broth for added flavor and nourishment. From a culinary standpoint, the naturally occurring collagen and gelatin in bone broth add flavor and body to dishes like this, where grains are cooked in and soak up a liquid. You can find grits just about anywhere, but we recommend Bob’s Red Mill, or if you’d like to get really fancy, check out Anson Mills. They produce organic heirloom southern ingredients that are best in class and can be found on menus of top restaurants around the country.
Savory Grits with Sausage and Arugula
Serves: 4 | Prep Time: about 5 minutes | Cook Time: about 20 minutes
- 1 cup of quick cooking corn grits
- 2 pouches of Bare Bones Tomato & Spice Bone Broth (or, 1 pouch of broth and 2 cups of water)
- 1 shallot, diced
- 1 clove of garlic, minced
- 1 Kielbasa Sausage (about 1.5 cups sliced)
- Fresh arugula
- Flakey sea salt & black pepper
Slice up the sausage into rounds and fry in a hot cast iron pan until brown. Remove and set aside.
Add a bit of oil to the pan and saute your diced shallots and minced garlic. Then, add the corn grits and broth.
Bring the grits to a boil, then reduce heat and stir every 30 seconds or so to prevent clumping. The grits will begin to thicken at around 5 minutes. Remove from heat.
Place the fried sausage on top of the cooked grits along with a large handful of fresh arugula. Finish with a light drizzle olive oil and a generous sprinkling of flake salt and fresh cracked black pepper. Serve immediately.
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