- #high-protein
Cheddar Cottage Cheese Grits with Chicken Apple Sausage
Southern-style breakfast grits with blended 2% cottage cheese stirred in at the end, which makes them creamy without butter or heavy cream. Add kale and a seared chicken apple sausage link and you get 31g protein per bowl. Holds 4 days in the fridge.
by John at Baisics
Ingredients
- 120 g quick-cooking white or yellow grits
- 240 ml 2% milk
- 3 cups water
- 300 g 2% cottage cheese
- 56 g sharp cheddar, shredded
- 4 links (85 g each) fully cooked chicken apple sausage links, sliced into coins
- 150 g lacinato kale, stemmed and chopped
- 0.75 tsp kosher salt
- 0.5 tsp black pepper
- 1 tbsp Louisiana-style hot sauce
Instructions
- 1
Bring water, milk, and salt to a simmer in the saucepan. Whisk in grits and cook on low, stirring often, 5–7 minutes until thick.
- 2
Meanwhile, blend the cottage cheese until smooth.
- 3
Sear sausage coins in the dry skillet over medium-high, 4 minutes until browned. Add kale and a splash of water and cook 2 minutes until wilted.
- 4
Take grits off the heat and stir in the blended cottage cheese, cheddar, and pepper until melted.
- 5
Divide grits among 4 bowls, top with sausage and kale, and finish with hot sauce.
- 6
Refrigerate in containers up to 4 days. Grits firm up as they cool; reheat with 2–3 tbsp water or milk and stir.