Sunday Night Supper

It was cold and blustery. We were hungry. Break out the comfort food - in my mind, grits and sausage ranks high on the cosy/yum index. The Alabamian who was my grits conduit has never eaten them this way and I'm not sure where I got the idea - they may indeed be nothing like authentic Southern grits. But oh man - when you start eating, you lean back, body and soul, into an easy chair of enjoyment.

Grits and Sausage

Cook grits or cornmeal or polenta (what's in your cupboard?) made in the proportions of the package directions, according to how many will be eating BUT using milk and butter, and intensify the savouriness with 1/2 cup a person of sharp cheese. Cheddar, asiago, even chevre would do, use your favourite. The consistency should be like thick porridge.

While the grits are slowly plopping in the pot on simmer, prep the sausage mix.

For every two people you're serving, prep several - or all - of the following, depending on what's in the fridge and your preferences:

1 hot Italian sausage, sliced small

1 cup of raw, peeled shrimp

a handful of sliced mushrooms

a cupful of sliced grape tomatoes - or sundried would be great, too

1 diced yellow onion

1 diced red pepper

1 crushed garlic clove

1 big handful fresh spinach

a couple of green onions, chopped

Saute onion and sausage in a frying pan until the onion is translucent and the sausage is browned. You might need to start with a little oil but usually the sausage gives off enough fat. Add the garlic and stir. Toss in the shrimp and red pepper; stir until shrimp are pink, a minute or two. Add the spinach and fold in gently until all the leaves are wilted. Taste the mix and add salt and pepper if needed, and some red pepper flakes/hot sauce/chili powder if you didn't have the hot italian sausage.

Ladle the grits into bowls; top with the sausage mix. Grab a spoon and dig in. Exhale. Yes, life is good.

Monday will be alright.