Mushroom-Sausage Ragu w/Cheese Grits
I saw this recipe for Mushroom-Sausage Ragu in the October issue of Food & Wine and thought it would be a nice alternative to my usual shrimp and grits…and we all know I’m a sucker for shrimp and grits.
Since we were out of town this weekend, we weren’t able to make it to the farmer’s market and were limited to what we already had on hand and what wasn’t totally disgusting at the local Safeway. Thus, I didn’t exactly follow the recipe…but it still turned out great!
I sliced and fried up 3 chicken jalapeno sausages (from Trader Joe’s; 2 would have been fine in retrospect) and set them aside. Sauteed half a white onion and several cloves of garlic, threw in the mushrooms with some cajun salt & fresh ground black pepper and tossed in a splash of chicken broth since I didn’t have any reconstituted mushroom juice that the real recipe required (in retrospect some sake would have been good too). I didn’t have tomato paste but I did have three tomatoes that were about to turn so threw those in. When everything was almost ready, I threw in chopped swiss chard and some leftover grated yellow squash from the previous night’s dinner (tofu jap chae). Once the vegetables were cooked, the sausages went back in and everything got a little sprinkle of black truffle salt (I put it on everything–you should too!).
While I was working on the vegetable-sausage mixture, Joel made the grits: chicken broth, quick grits, frozen white corn kernels and quattro formaggio cheese. A couple dashes of Frank’s and we had a nice dinner. For dessert, we had the last of the plums from our CSA box.
This was a quick and easy weeknight meal. We went for an after work run, showered and had dinner ready by 8pm!