“High Country” Pumpkin Kissed Grits with Spicy and Fruited Sausage
I am not from the south, but I love southern cuisine. On extended visits to South Carolina, I have been served many elegant versions of Grits that I am told is the “High Country Version”. It reminded me of French cooking…creamy, buttery – smooth, just lovely. So I experimented and the results were a bowl of creamy, cheesy grits. In the fall I decided to introduce a little “Pumpkin” to the equation…topped with my own version of Spicy and Fruited Sausage – and garnished with Browned Sage Leaves. Oh so elegant, and so perfect for the Holiday Table…hope you enjoy this Northerners experiment with a Southern classic.
This was served as our Appetizer Course for the Month of November, our guests loved it! We are serving this November 30th (11-3pm) at The Kitchen’s Bounty Holiday Open House in Sandusky Ohio, join us for this delicious tasting and more!!!
HAPPY THANKSGIVING …
1 cup whole milk
1 cup cream
2 cups chicken stock
1 ½ teaspoons kosher salt
1 cup *white grits (KB sells these!)
*Carolina Plantation White Grits – best of all!
½ teaspoon freshly ground white pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar or Brie (or both!)
1 small can pureed Pumpkin
½ tsp Pumpkin Pie Spice (Pummel)
Fresh Sage Leaves – browned in Butter
Kitchens Bounty Fruited Spicy Sausage
2-lbs ground pork (Double ground pork)
1/2 onion finely chopped
1/4 cup dried sour cherries
1/4cup dried apricots
1 Tbsp. Chopped Parsley, Sage and Rosemary
1 Tbsp Dijon Mustard
1 Tbsp finely minced garlic
½ tsp freshly ground black pepper
2tsp The Amazing Heat
1 tsp The Amazing Rub
¼ tsp crushed red pepper flakes
¼ cup cold White wine
Bottom of Form
Directions for the grits:
Bring the milk, cream, stock and salt to a boil in a saucepan, set over medium-high heat. While continually whisking, gradually add the grits. Turn the heat to low and cover. Cook for 10 minutes or until thick and creamy, removing the lid and whisking every 3 to 4 minutes to prevent the grits from sticking or forming lumps. Remove from the heat, add the pumpkin, pepper and butter, and whisk to combine. Once the butter is melted, gradually stir in the cheese (of your choice). Cover and set aside until the sausage is ready.
Prepare Spicy and Fruited Sausage and cook small sausage ball in skillet or bake in a 375 degree oven approx 12 minutes. Remove from skillet and brown whole sage leaves in a little butter and sausage drippings. Serve Sausage Balls to garnish on Pumpkin Grits. I recommend small servings in individual ramekins – excellent as a Tapas, appetizer – or entrée. You can go sweet or savory on this one – finish with salt/pepper – or add very small amount of maple syrup – delicious! Enjoy – Terri