To that end a German twist on and old southern standby.
We had bratwurst and grits for dinner.
This is a very simple very satisfying meal to make and surprising the flavors work well together.
First the grits,
old style long cooked grits are best, but 5 min will do in a pinch.
Don't neglect the salt, and I add about 1/2 Tb butter and 1 oz cheese per serving after the grits a 1/2 cooked.
Then some spinach,
saute 1/2 med onion chopped in 2 Tb olive oil, add 2-3 cloves garlic chopped, saute until lightly browned. Add spinach, 2 more Tb olive oil and stir until spinach is wilted. sprinkle with 1 Tb red wine or balsamic vinegar.
The brats are grilled over very low heat until well browned and cooked through.
The meal is plated with a mound of grits with a pile of spinach layered over with a brat perched on top. Condiments arranged around the side include mustard, dill pickle, Sirachi chili sauce, and a slice of yesterday's whole grain challah bread.
1 comment:
Love the unique pairing of bratwurst & grits--who would've thought?! I also love how you use Sriracha sauce in so many things. My ex-husband introduced me to that stuff...I'm wimpy and have to use only a tiny bit, but WOW, does it make food jump.
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