Servings: 12 servings
Equipment
- Oven
Ingredients
- 3 cups stone ground grits
- ⅔ cup fresh parsley chopped
- 2 pounds Italian sausage casing removed
- 2 tbsp olive oil
- 2 medium yellow onions diced
- 2 red bell pepper diced
- 4 garlic minced
- 1 tsp crushed red pepper flakes
- 1 cup dry white wine
- 2 14.5 oz. cans diced tomatoes drained
- 3 cups Provolone cheese grated
- 2 tsp fennel seeds
Instructions
- Preheat the oven to 425°F. Coat a 9x13, broiler-safe, deep baking dish with nonstick cooking spray.
- In a large pot, bring 12 cups of water to a boil. Slowly whisk in stoneground grits. Reduce the heat and allow to simmer, stirring often. Simmer for 20-25 minutes, until liquid has absorbed and the grits are tender. Remove from heat and stir in parsley.
- In a large skillet, over medium heat, thoroughly brown the sausage, for 6-8 minutes. Once cooked, remove sausage from the skillet and transfer it to a paper towel-lined plate.
- In the same skillet, add olive oil, onions, and bell peppers. Cook, stirring occasionally, until vegetables are tender, approximately 10 minutes. Stir in garlic, fennel, and red pepper flakes. Cook for 1 minute. Add wine and simmer until thickened, approximately 4-6 minutes. Add tomatoes and return cooked sausage to skillet, combine well with existing ingredients.
- Spread half the grits across the bottom of the baking dish. Evenly layer the sausage mixture on top of grits, and sprinkle with 1 cup of the grated provolone cheese. Top with remaining grits, and then layer with remaining provolone cheese.
- Bake until heated throughout, approximately 15 minutes. Switch oven to broil mode. Broil 6 inches from the heat source, until golden brown, approximately 4 minutes.
- Sprinkle with basil, and serve.
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