Pumpkin Grits with Sausage and Onion

This week, the Northeast suffered a MASSIVE weather event. HUGE amounts of snow were predicted from Monday night into Tuesday. “Be prepared,” we were warned. “Stock up!”

Even if it had turned out worse in my area, which only saw about 10-12″ and no power outages (some areas nearby were worse off), I sincerely question any large-scale concern about having enough food. Caring for babies, people with medical conditions, etc.? Yes you need to take precautions. But most of us? So the power is out for a couple of days. Most people’s stock of pasta and peanut butter would last them weeks!

I didn’t have to resort to peanut noodles…though that actually sounds good right about now. Earlier in the week, I had come across a great recipe that could incorporate more of my freezer stash: a half of a package of italian sausage and some pumpkin purée. On Sunday night I transferred the items to the fridge to thaw. The recipe also called for rosemary, which fortunately I had snipped before the bush was buried in snow. Alas, I had power and gas on Tuesday! Once the driveway was plowed, and the work-from-home workday ended, I prepared a rather refined dinner.
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Pumpkin Grits with Sausage and Onion
Adapted from The New York Times Cooking
Serves 2 as a meal

3/4 teaspoon kosher salt, more to taste
1 bay leaf
3/4 Cup cornmeal grits (or fine polenta, or coarse cornmeal)
water as needed according to package directions
about 2/3 Cup – at least 6 ounces pumpkin purée
1.5 Tablespoons unsalted butter
Black pepper, to taste
2 teaspoons extra-virgin olive oil
, more as needed
1/2 to 3/4 pounds sweet or hot Italian sausage, sliced into 1/4-inch rounds
1 teaspoon minced fresh rosemary
1 teaspoon fennel seeds
1/2 large onion
, sliced into thin half moons
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Heat your water (3 cups in my case) in a medium pot with salt and a bay leaf. Bring to a boil over medium-high heat.

Gradually stir in the grits. Add the pumpkin.

Note: leaving a metal whisk in a metal pot as shown here is not a good idea.

Note: leaving a metal whisk in a metal pot as shown here is not a good idea.


Lower the heat so the mixture is at a simmer. Stir frequently until the grits are tender, about 30 minutes.

While the grits cook, prepare the sausage and caramelized onions.
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Heat 2 teaspoons of oil in a skillet over medium-high heat. Add your sausage, rosemary and fennel seeds.
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Cook and turn until the sausage is browned and cooked, about 10 minutes.
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Remove sausage from pan and place on a paper-towel lined plate. There should be some oil remaining in the pan–if not, add some more. Add the onions and cook on low until they are soft and golden, 10 to 15 minutes.
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When the grits are tender, stir in butter and black pepper. Add additional seasoning to taste.
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Return sausage to the onion pan and heat through. Spoon polenta into two bowls. Top with sausage and onion. Garnish with additional rosemary.
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Enjoy the snow while it lasts!

Roasted Chicken Sofrito

Happy New Year!

Where has the time gone? 2015 is well under way. I know my blog has been quiet the past few months. I can explain away the last month, at least, by pointing to all the holiday planning and gatherings and dining out. Before that, of course, there was the slam of my new job, commute, class work…and the end of the CSA. I no longer have cooking inspiration built into my life!

The quiet end-of-December period did give me the chance to devote at least a couple of stretches of time to cooking projects. As I saw a major calendar flip approaching, it seemed imperative that I give attention to some of the (previously prepared or semi-prepared) items in my freezer that were dated from 2014…some with months lower numbered than I care to admit.

DSC_1426One such item was a cupful of sofrito I had made to use up some herbs along with the in- season tomatoes and peppers. I’m still not sure why I didn’t make a dish with it right away, since this recipe (which I think I followed for the sofrito) is quite easy.

This sofrito discovery coincided with a rare craving for roasted poultry. You see, like many people, Christmas dinner in my family features a non-turkey entrée such as ham, pork, or lasagna. It’s all delicious. I just thought it was time to have a little chicken in my life.

I found my inspiration in a version of chicken & rice from Food & Wine and headed to the store. Little did I know, I would be presented with another opportunity to demonstrate my make haste not waste philosophy! While I was having trouble finding chicken legs, I came across a whole cut up chicken at a greatly reduced “manager’s special” price, because it was being sold the day it was dated “sell by.” Perfect! Some grocery stores won’t even offer shelf space for these perfectly good items. What a shame! You need to be careful with meat and dairy dates, unlike many other products, but fortunately I planned to cook the chicken right away. (And the extra pieces I added to other chicken carcasses in the freezer to finally make some chicken stock a few days later.)

So let’s get to it.

Roasted Chicken Sofrito with Rice
From Food and Wine

1 Tablespoon vegetable oil
drumsticks, thighs, and breasts from 1 whole chicken
Salt and freshly ground black pepper
1/2 teaspoon chili powder (split 1/4 teaspoon “hot” chili powder, and 1/4 teaspoon regular), plus more for dusting
1 Cup prepared sofrito, plus
10 oz can diced tomatoes with green chiles
1/2 small onion
, diced
2 large thyme sprigs
3 Cups chicken stock or low-sodium broth
1 1/4 Cup short-grain white rice
, such as sushi rice
2 Tablespoons lemon juice, freshly squeezed
1/2 Cup roasted almonds, chopped

Preheat the oven to 375°F.
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Season the chicken with salt and pepper and dust lightly with chili powder.

In a Dutch oven or other large ovenproof skillet, heat the vegetable oil over medium-high heat. Add the chicken to the skillet and cook over moderate heat until well browned, about 4 minutes per side.
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If you're impatient like me, you could use an extra skillet for the extra chicken.

If you’re impatient like me, you could use an extra skillet for the extra chicken.

Transfer to a plate.
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Add the sofrito, thyme sprigs, and onion to the skillet and cook over medium-low heat, stirring occasionally.
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I didn't decide it needed the onion until after first starting to warm the sofrito.

I didn’t decide it needed the onion until after first starting to warm the sofrito.

Once the onion is beginning soften, add the diced tomatoes. Bring the mixture up to a bubble, then add the chicken stock. Bring to a boil.

Stir in the rice and 1/2 teaspoon of salt. Bring to a simmer. Place the chicken pieces on top of the rice, with the skin side up.
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Place the pot, uncovered, in the upper third of the oven and bake for 20 minutes.

Check to see if the chicken is cooked through (some cuts may finish before others) and the rice has absorbed the stock. It took nearly 30 minutes for the fat chicken breasts from my chicken to come up to 165.
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Turn on the broiler and try to get the pot within 6 inches of the heat to crisp the chicken skin, if possible.

Remove the chicken to a separate plate. Remove and discard the thyme sprigs.

Add in the lemon juice.
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Spoon rice onto the place and scatter with some almonds. Add the chicken and serve.
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How was it? Man it was delicious. Yes, it satisfied my desire for chicken. Of course my favorite part was the rice. It had an unbelievable texture, almost like risotto. The flavors of green chiles and acidic tomatoes and lemon juice combined with the rich chicken juices plus a satisfying crunch from almonds–talk about truly crave-able.
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Here’s to a filling and fulfilling 2015!