Paleo Grits With Savory Sausage And Mushrooms
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- salt to taste
- 1 1/2 cups water
- 1/2 tbsp of olive oil
- 1 tsp sea salt
- 1 1/3 cups almond flour (for thinner texture grits. use 1 1/2
- 1 cup diced berkshire sausages
- 2 cups button mushrooms (quartered)
- 2 tbsp sliced scallions + more for garnish (separate gree
- 1/2 tsp fresh thyme leaves
- 1/2 tsp fresh marjoram oregano
- Carbohydrate 0.0489 g
- Cholesterol 0 mg
- Fat 0.425234999643368 g
- Fiber 0.028 g
- Protein 0.01112 g
- Saturated Fat 0.0591864999507562 g
- Serving Size 1 1 serving (185g)
- Sodium 2623.301437506 mg
- Sugar 0.0209 g
- Trans Fat 0.0126243749903424 g
- Calories 4 calories
In a small saucepan, add water and salt, and bring to a boil.Slowly stream in the almond meal, whisking constantly to prevent lumps.Bring to a simmer and cook for 10-15 mins, whisking constantly.Turn off the heat and let the grits sit over stovetop. (the grits will absorb the liquid further.)In a medium saute pan over medium-high heat, when hot, add 1 cup of diced sausages. Saute until the meat is cooked through in golden brown color. Set the sausages aside.Use the remaining fat in the saute pan, saute the white color parts of scallions until fragrant. About 5-10 seconds.Add quartered mushrooms. Season with 1 tsp of sea salt.Cook until the mushroom is tender but not mushy. Scoop out the mushrooms and set aside.Layer a few tablespoons of grits, topped with sausages and mushrooms.Sprinkle thyme leaves, oregano, and green color part of scallions.Drizzle ½ tbsp of olive oil over the grits.Enjoy !!
