Organic, stone-ground grits with fresh jalapeños, charred onions and sharp cheddar, topped with a smoked sausage link and red enchilada sauce..
For the Grits
1/2 cup organic, stone-ground grits
1/2 cup yellow onion, chopped
2 medium jalapeños, optionally seeded, chopped
1-1/2 cups stock or filtered water
1/2 cup fresh, whole milk
1-1/2 cups sharp, raw cheddar, grated
1 tablespoon butter
sea salt and freshly-ground black pepper
Dry-roast the onion and peppers in a cast iron skillet until partially charred, about 10 minutes. Set aside.
Bring the stock or water to a low boil and slowly whisk in the grits. Reduce heat to low and simmer, stirring continuously until nearly done, about 20 minutes.
Add the butter and milk and stir to combine. Simmer 5 minutes, stirring continuously.
Remove from heat and add cheese. Stir until melted.
Season to taste with salt and pepper and serve immediately.