Creamed Grits and Sausage Sofrito


  1. For the Sofrito, begin with sautéing the onion, sundried tomato and roasted pepper in olive oil and half the butter.
  2. When onion is half sweated, deposit the sausage with them and continue to cook. When the sausage is browned, add minced Italian parsley and reserve on the side for plating.
  3. For the grits, follow instructions on box for cooking, if water is recommended replace with chicken stock and half & half. Season with salt and white pepper and the parmesan cheese.
  4. When grits are finished, plate 6 oz. of grits and top with 3 oz. of sofrito mixture. Garnish with parmesan and chopped parsley.


  • 10 oz Roma® Italian Sausage, Sweet Mild, Coarse-Ground
  • 6 oz quick cook white grits, dry
  • 16 oz chicken stock
  • 16 oz cream, half and half
  • 1 oz cheese, Parmesan , shredded
  • 2 oz onion(s), white, minced
  • 1 1/2 oz Red Bell Pepper, roasted, minced
  • 1 oz tomato(es), sundried in oil
  • 1 oz salt & white pepper
  • 1 oz oil, olive
  • 2 oz unsalted butter
  • 1 oz parsley, Italian, minced