Sausage and Peppers with Rice Grits

IT’S FINALLY COLD OUTSIDE. Hearty comforting foods are my favorite to both cook and eat, and the time is right for them. This New England meets New Orleans dish is wildly simple yet develops a ton of flavor within a short period of time. Basically, it’s the perfect weeknight meal.

I came up with it on the fly one evening, but next time I plan on doing all the prep work in the morning (steps 1 and 2) then finishing it up at dinner time. The onions and peppers cook down into a sweet jammy kind of relish that perfectly compliments the smokey and savory sausage. I added shrimp for me and leftover chicken for Alex to boost the nutritional value of the meal because we’re workout fiends, but that’s totally optional.

I was first introduced to rice grits at Tom Colicchio’s Craft Bar in NYC a few months ago, and they’ve quickly become a pantry staple. They cook up way faster than regular rice or corn grits, but offer the same starchy base perfect for absorbing flavors and filling your belly. You can buy them on Amazon, but since they’re expensive I opt to grind the rice myself at home. This way I have an endless supply.

You’ll Need:

For the Sausage and Peppers:

• 1 package of kielbasa (one really long link is how they come at my grocery store)
• 2 small or 1 large onion
• 1 large red bell pepper
• 1 large yellow bell pepper
• Kosher Salt
• Olive Oil
• Optional: Fresh or thawed shelled and de-veined shrimp (I use Trader Joe’s Argentinian Red Shrimp, high quality and they always smell super fresh). You could also add in leftover or rotisserie chicken if you’re feeling it.
• Optional: Green onions or parsley for garnish

For the Rice Grits:

• 2 cups of dry jasmine rice
• 1 tablespoon of butter
• Kosher Salt

Method:

1. We’ll start with the prep work. Lop off both ends of the onion and slice in half from top to bottom. Peel off the skin and turn each half on their side, then slice into thin half moons. For the bell peppers, carefully insert your knife on the top of the pepper and cut a circle around the stem, close to the edge of the bell pepper. Remove the stem and seeds, then cut the peppers in half from top to bottom. From there, remove the white pith with a paring knife and any rogue seeds, then slice longways so you have long strips, like you’re going to make fajitas. For the Kielbasa, remove it from the packaging and slice them into thin oblong pieces. If you’re doing your prep work in the morning, toss the veggies and meat in two separate ziploc bags and throw them in the fridge til you’re read to cook.
2. For the rice grits, put the uncooked jasmine rice into a freezer bag and squeeze all the excess air out. Spread it in a thin layer across the bag, then put in in the freezer for 30 minutes. This step makes the rice brittle, and is crucial to get the rice to break up in smaller bits. Remove the rice from the freezer and pour into a food processor. Cover the top (seriously, unless you want white powder all over your kitchen) and process on high for about 4-5 minutes, stopping every minute or so to check out the size of the granules. You want the rice to look like it’s been broken into halves or thirds, NOT completely pulverized. Store in Mason jar until you’re ready to use the rice. It’ll keep forever in the pantry, just be sure to store it in a jar or a plastic sealed container to keep out pantry flies.
3. Put the largest skillet you have over medium heat with about a tablespoon of olive oil, and add the onions and sausage. Let it all brown and cook down for about 5 minutes before you add the bell peppers and a pinch of kosher salt. Turn the heat down to medium low, and let the whole thing cook down for about 30-35 minutes, stirring every 5 minutes to make sure everything is cooked evenly. The veg will melt into a sweet jammy relish, it’s the best part! But I suppose if you like your veggies to have more body to them, you can take it off the heat after 20 minutes or so. This is a pretty laissez-faire kind of cooking blog. In the last 10 minute of cooking, add in the shrimp, stirring every few minutes to make sure they’re cooked through. If you’re using cooked leftover or rotisserie chicken, add it in the last few minutes to heat it through.
4. Meanwhile, measure out a cup of the rice grits and pour it into a sieve. Run it under water, swishing it around with your hands to remove all the powdery white starches. This step is important! Too much leftover pulverized rice will make your grits overly gummy. Save the rest of the rice grits for next time.
5. Bring the rice grits and 2 cups of water to a boil. It’ll happen sooner than you think, so ya know, hang out by the stove. Stir and turn down to low, and stir in about 1/8-1/4 of a cup of water every time the rice absorbs all the water (so probably every few minutes). Cook for about 15 minute, or until the rice grits are soft to taste with no hard center. Remove from the heat, and fold in the butter and a pinch of salt.
6. To serve, lay a bed of rice grits in a plate or a bowl. Spoon the delicious sausage and peppers on top. Garnish with green onions or parsley.

Remix The Dish: Use the leftover sausage and peppers on a sandwich, on top of scrambled eggs or mixed with potatoes and fried like a hash. The rice grits remind me of congee, a traditional rice porridge, so I like to eat it how my mom would for breakfast with a fried egg, soy sauce, chili oil, and some fresh green onions. It would taste bomb with anything stew-y and rich though, like pot roast, short ribs, or pretty much anything made in the crock pot.