Paleo Grits With Savory Sausage And Mushrooms
Try this Paleo Grits With Savory Sausage And Mushrooms recipe
Try this Paleo Grits With Savory Sausage And Mushrooms recipe
- 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
Step-by-step
- 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 !!
Almond flour does the heavy lifting in this dish, acting as a grain-free vehicle that mimics traditional polenta when hydrated properly. Fine almond flour creates a smoother porridge, whereas coarse almond meal yields a distinctly grainy, denser matrix. Whisking the flour into boiling water requires steady movement to break apart stubborn protein clumps before the starches can set. Skipping the constant agitation leaves behind pockets of raw, pasty flour that ruin the mouthfeel.
Substitutions demand strict attention to fat content and moisture levels. Button mushrooms release significant water upon contact with heat, which means crowding the pan turns a clean sauté into a soggy simmer. Slicing them uniformly ensures they brown evenly alongside the rendered pork fat. Using a medium sauté pan allows adequate surface area for moisture evaporation, keeping the mushrooms tender rather than rubbery.
Controlling the simmer duration directly dictates the final viscosity of the almond mixture. Cooking the base for ten to fifteen minutes cooks out the raw nuttiness while allowing excess moisture to evaporate. Turning off the heat and letting the pot sit undisturbed lets the residual heat finish the hydration process. Rushing this resting phase results in a runny bowl that fails to support the heavy toppings.
Balancing the richness requires utilizing every component purposefully. Rendering the sausage first provides the exact medium needed to sweat the white parts of the scallions without adding extra grease. Layering the finished elements rather than stirring them together preserves distinct textures between the crisp meat, tender fungi, and soft base.
