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    You are in: Home / Recipes / Parmesan Grits and Sausage Gravy Recipe
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    Parmesan Grits and Sausage Gravy

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    0 mins

    30 mins

    KellyDeLaire's Note:

    This is my alternative to good ole biscuits and gravy. I am a personal chef and my customers request this frequently. I usually top it with a fried free range egg. To make this low fat, use low fat half and half and lean turkey sausage. I also use sweet potato starch as my thickening agent. I use all organic ingredients whenever possible!

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    Units: US | Metric


    1. 1
      For the grits - bring 2 cups of half and half, water, and butter to a boil. Whisk in the grits and turn heat to medium. Continue whisking and cooking for 15-20 mintutes. Remove from heat and stir in parmesan cheese. Cover and set aside.
    2. 2
      For the gravy- brown the sausage over medium heat and drain all put 2 tbs of the drippings. Stir in the flour or sweet potato starch. Make sure its coating the sausage completely. Over medium heat, slowly stir in the half and half, mixing contantly to prevent any lumps. Now add the pepper, hot sauce, and worcestershire sauce. Simmer until thickened (about 10-15 mintutes).
    3. 3
      To serve- ladle grits into a bowl, ladle the sausage gravy over the grits, and top with fried free range egg.

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    Nutritional Facts for Parmesan Grits and Sausage Gravy

    Serving Size: 1 (719 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1083.9
    Calories from Fat 781
    Total Fat 86.8 g
    Saturated Fat 43.7 g
    Cholesterol 431.6 mg
    Sodium 1443.0 mg
    Total Carbohydrate 30.4 g
    Dietary Fiber 0.6 g
    Sugars 1.9 g
    Protein 45.2 g

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