Rich grits

Serves 4

  • For the grits:

  • 250 g medium ground grits, fine cornmeal or white polenta

  • 50 g butter

  • 100 g freshly grated Cheddar cheese

  • sea salt

  • freshly ground black pepper

  • For the prawns and sausage:

  • 6 higher-welfare pork sausages

  • olive oil

  • 300 g raw peeled king prawns, sustainably sourced

  • 2 cloves of garlic, peeled and finely chopped

  • ½ teaspoon smoked paprika

  • a knob of butter

  • a small bunch of fresh flat-leaf parsley, finely chopped

When I made this at my friend Nikki's soul food restaurant, she named it 'rich grits' because she thought prawns were getting a bit pricey to be included in a dish during a recession. In my defence – if you live somewhere like Savannah, which is near the coast, you should be able to get prawns at a pretty fair price. Grits are a delicious base for all sorts of wonderful things in Southern cooking, and their buttery, cheesy texture and the lightly spiced sausages and prawns make a fantastic combo.



Bring a litre of water to the boil in a large pan. Pour in your grits or cornmeal and cook according to the packet instructions. If you're using polenta, check the packet to make sure the ratio of water to polenta is the same. Be sure to stand over the pan and stir constantly to make sure there are no lumps and it doesn't catch. When your grits are ready, add the butter and grated cheese, and stir and beat in really well. Have a taste and add some seasoning to the point where it's delicious. Pop the lid on the pan to keep the grits warm while you crack on.



Get a large frying pan on a medium heat. Squeeze the sausages out of their skins bit by bit and roll the meat into little 2cm balls. Don't go getting fancy, just pack them into roundish shapes. Once you've done that with all your sausages, turn the heat up under the pan and add the meatballs to the pan with a few lugs of olive oil.



Shake the pan every now and then, and after 4 or 5 minutes the meatballs should be looking gorgeous all over. Add your prawns and chopped garlic and sprinkle in your smoked paprika. Give everything a good shake and within about 2 minutes the prawns will be perfectly cooked, so add a knob of butter and cook for another minute or two, shaking and stirring every 10 seconds or so. Take the pan off the heat, squeeze in the juice of your lemon, add your chopped parsley and season to taste with a pinch of salt and pepper.



Let everything mix together, and stir around to pick up any flavours from the bottom of the pan. Have a taste and check you're happy with it. Stir a splash of boiling water into your grits to bring them back to life, and divide between your plates. Spoon over the lovely meat and prawns, drizzle over any leftover juices and serve right away. So easy!

Nutritional Information

Rich grits

With lightly spiced sausages and juicy prawns

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0 foodies cooked this
Grits are a delicious base for all sorts of wonderful things and their buttery, cheesy texture is just divine.
Serves 4
40m
Super easy
Method

When I made this at my friend Nikki's soul food restaurant, she named it 'rich grits' because she thought prawns were getting a bit pricey to be included in a dish during a recession. In my defence – if you live somewhere like Savannah, which is near the coast, you should be able to get prawns at a pretty fair price. Grits are a delicious base for all sorts of wonderful things in Southern cooking, and their buttery, cheesy texture and the lightly spiced sausages and prawns make a fantastic combo.

Bring a litre of water to the boil in a large pan. Pour in your grits or cornmeal and cook according to the packet instructions. If you're using polenta, check the packet to make sure the ratio of water to polenta is the same. Be sure to stand over the pan and stir constantly to make sure there are no lumps and it doesn't catch. When your grits are ready, add the butter and grated cheese, and stir and beat in really well. Have a taste and add some seasoning to the point where it's delicious. Pop the lid on the pan to keep the grits warm while you crack on.

Get a large frying pan on a medium heat. Squeeze the sausages out of their skins bit by bit and roll the meat into little 2cm balls. Don't go getting fancy, just pack them into roundish shapes. Once you've done that with all your sausages, turn the heat up under the pan and add the meatballs to the pan with a few lugs of olive oil.

Shake the pan every now and then, and after 4 or 5 minutes the meatballs should be looking gorgeous all over. Add your prawns and chopped garlic and sprinkle in your smoked paprika. Give everything a good shake and within about 2 minutes the prawns will be perfectly cooked, so add a knob of butter and cook for another minute or two, shaking and stirring every 10 seconds or so. Take the pan off the heat, squeeze in the juice of your lemon, add your chopped parsley and season to taste with a pinch of salt and pepper.

Let everything mix together, and stir around to pick up any flavours from the bottom of the pan. Have a taste and check you're happy with it. Stir a splash of boiling water into your grits to bring them back to life, and divide between your plates. Spoon over the lovely meat and prawns, drizzle over any leftover juices and serve right away. So easy!

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 665
    33%
  • Carbs 47g
    18%
  • Sugar 1.7g 2%
  • Fat 39g 56%
  • Saturates 19g 95%
  • Protein 32g 71%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • For the grits:

  • 250 g medium ground grits, fine cornmeal or white polenta

  • 50 g butter

  • 100 g freshly grated Cheddar cheese

  • sea salt

  • freshly ground black pepper

  • For the prawns and sausage:

  • 6 higher-welfare pork sausages

  • olive oil

  • 300 g raw peeled king prawns, sustainably sourced

  • 2 cloves of garlic, peeled and finely chopped

  • ½ teaspoon smoked paprika

  • a knob of butter

  • a small bunch of fresh flat-leaf parsley, finely chopped