Goat Cheese Grits with Italian Sausage Ragu is one of those combined culture recipes. A little bit of Italy meets a little bit of The South! Grits are very easy to make, and they are extremely versatile to cook with. Goat cheese is a great way to add an extra punch of flavor to your grits. Then, change it up a little by adding an Italian Sausage Ragu on top. Some Ragu recipes can be a little complicated, but we have kept this recipe fairly simple to cook. The Ragu has minimal ingredients, yet maximum flavor. We thought we would have fun by doing a pan fry with the cheese grits, but you could just as easily serve the Italian Sausage Ragu with cheese grits directly from the stove. Grits and polenta are pretty much the same thing (grits are cheaper though). Therefore, combining grits with Italian flavors is not that much of a culinary stretch. However you choose to eat these grits, make sure you leave enough for everyone else to have a taste as well. Ciao Y’all and Stay Fabulous!
Looking for more ways to cook Italian Sausage? Check out our recipe for Italian Sausage, Onion, and Pepper Pasta!
goat cheese grits with italian sausage ragu
- Medium Saucepan with Lid
- 13×9 Glass Baking Dish
- Dutch Oven
- 3½ cups water
- 1 cup quick cooking grits
- 1 tsp salt
- 4 oz goat cheese crumbled
- 4 tbsp extra virgin olive oil
- 1 lb mild Italian Sausage
- ½ onion diced
- 2 cloves garlic minced
- 1 tsp italian seasoning
- 15 oz tomato sauce
- 1 cup red wine
- ¼ cup fresh parsley chopped
- Slowly pour the quick cooking grits into a medium saucepan of 3½ cups boiling water. Reduce to simmer and cover. Cook for 5 minutes.
- Remove the lid and stir the goat cheese into the grits. Allow the grits to cook for an additional 2 minutes while the cheese melts. Remove from heat and carefully pour into a prepared 13″x9″ prepared baking dish. Using a rubber spatula, spread the cheese grits evenly in the baking dish. Cover with plastic wrap and allow to cool in the fridge for at least 60 minutes.
- Meanwhile, add 1 tbsp extra virgin olive oil to the bottom of a dutch oven and warm over medium heat. Add the Italian Sausage and cook over medium heat until beginning to brown (3-5 minutes). Add the chopped onion and cook for an additional 5 minutes until beginning to soften. Stir in the minced garlic and Italian Seasoning, cook for approximately 30 seconds until fragrant.
- Add the tomato sauce, red wine, and fresh parsley to the Italian Sausage. Stir to combine. Bring to a simmer and cook partly covered for 45 minutes, stirring occasionally.
- After the cheese grits have cooled for 60 minutes, remove from fridge and cut the cheese grits into 12 squares. Add 3 tbsp olive oil to a large nonstick skillet and heat over medium high heat. Fry the cheese grits squares on each side until warmed through and beginning to turn a golden color.
- Serve each dish with fried cheese grit portions and Italian Sausage Ragu. Enjoy!