Baked Grits w/ Shrimp & Sausage

By advancedlca

Ingredients

• Grits:
• 1 (32ounce) box chicken broth
• 1 cup quick cooking-grits
• 1/4 cup shredded Monterey Jack cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon ground Black Pepper
• 1 large egg, lightly beaten
• Shrimp & Sausage Mixture:
• 3 tablespoons olive oil, divided
• 8 ozs smoked sausage, sliced & halved
• 1 lb medium fresh shrimp, peeled/deveined
• 1 cup onion
• 1 red bell pepper, thinly sliced
• 1/2 cup dry white wine
• 3 tablespoons all-purpose flour
• 2 1/2 cups chicken broth
• 1/2 cup heavy whipping cream
• 1/4 cup chopped green onion
• 1/2 teaspoon Old Bay seasoning
• 1/2 teaspoon hot sauce
• 1/4 teaspoon salt
• Garnish:
• Chopped Green Onion

Preparation

Step 1

1. Preheat oven to 325 degrees.

2. Spray 8 (4 oz) ramekins with nonstick cooking spray. Set aside.

3. In a large saucepan, bring broth to a boil.

4. Stir in grits, and return to a boil. Cover, reduce heat, and simmer for 5 minutes, or until grits are thickened, stirring occasionally.

5. Stir in cheeses, garlic powder, and pepper. Remove from heat and stir in egg.

6. Spoon grits evenly into prepared ramekins.

7. Place ramekins in a roasting pan, and add 1 inch of water to roasting pan.

8. Bake for 40 minutes, or until grits are set. Remove roasting pan from oven. Remove ramekins from water, and cool completley on a wire rack.

9. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add smoked sausage, cook for 5 minutes, or until sausage begins to brown.

10. Remove sausage from pan, and set aside, reserving remaining oil in skillet. Add shrimp to skillet, and cook for 3 minutes, or until pink and firm. Remove shrimp, and set aside.

11. In a large skillet, heat remaining 2 tablespoons olive oil over medium heat. Add onion & red pepper; cook for 5 minutes, or until onion is soft.

12. Add wine, and cook until almost all liquid has evaporated. Sprinkle flour over vegetables, and cook, stirring constantly, for about 2 minutes.

13. Gradually add chicken broth and heavy cream, whisking constantly. Simmer for 8 minutes, or until sauce begins to thicken. Add green onion, Old Bay, hot sauce and salt.

14. Stir in shrimp and sausage, and cook just until heated through.

To Serve:

1. Run a knife, around edges of ramekins, and invert grits on a plate.

2. Spoon shrimp & sausage mixture over top of baked grits. Garnish w/ green onion if desired. Serve immediatley.

Note: Grits can be made one day ahead and place in prepared ramekins 1 day ahead. Store, covered with plastic wrap, in the refrigerator. Bring to room temperature before baking.