Creamy Cheesy Yellow Grits with Roast Brussel Sprouts and Sausage

Nichelle Stephens:

Read Kwanzaa Culinarians this month for recipes and inspiration.

Originally posted on Kwanzaa Culinarians:

Creamy Cheesy Yellow Grits with Roast Brussel Sprouts and Sausage
Thank the Native American tribes located in Southern United States for introducing early American settlers to grits, a common breakfast made from corn. Eventually, descendants of African slaves would turn grits into one of the great Southern dishes. Today, instant grits are easier to find then the better tasting stone-ground version. In recent years, there’s been a resurgence of grits showing up on menus because of Southern cuisine being the trend du jour. What does this dish have to do with Kwanzaa? As a slow-cooked ingredient, stone-ground grits are usually made on weekends in the company of close friends and family in the spirit of Umoja. It’s a Kwanzaa principle meaning “Unity,” and “building a community that holds together.” And, grits is an African-American soul food dish with farm to table roots. Instead of making the popular shrimp with grits, try eating grits with roast vegetables, such as this Creamy…

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