Ingredients:
1 tablespoon olive oil1 pound broccoli rabe, thick stems removed
1/8 teaspoon garlic salt
1/2 cup grits
1.5 cups chicken broth
1/2 cup heavy cream
1/3 cup (+ more for garnish) grated parmesan cheese
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make The Premio 3 Point Shot: Premio, Grits n' Greens:
1. Prepare the grits by bringing the broth and cream to a low boil. Stir in grits, bringing them to a simmer, then covering. Cook for 12-14 minutes or until the thickness is to your desired consistency; stir occasionally. Turn off heat and stir in the cheese.
2. To prepare the broccoli rabe, trim and discard the thick stems. Saute the leaves and florets with olive oil and garlic salt for 3-5 minutes.
3. Slice the Premio Sausage on a diagonal basis (into 1/2-inch thick slices). Place into hot pan and cook through, about 3-4 minutes per side.
4. Arrange a platter and serve family style. Spoon the grits into an oval server and top with the sautéed broccoli rabe. Finally, arrange the seared sausage around the edge and sprinkle with a bit of parmesan cheese.
SERVES: 3-5
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