Campfire Smoky Sausage and Cheddar Grits

By Sprig Originals ✓ · cooked up in Sprig

A whole Southern supper cooked in a single skillet over the fire: browned smoked sausage, charred canned corn, and creamy Cajun-spiced grits loaded with sharp cheddar. Everything but the sausage and cheese is shelf-stable, so it packs easily and needs no fridge once you're at camp.

Ingredients

• 2 tbsp butter
• 1 lb smoked sausage, sliced into 1/2-inch coins
• 1 15 oz can whole kernel corn, drained
• 2 tsp Cajun seasoning
• 4 cups water
• 1/2 cup evaporated milk
• 1 cup quick-cooking grits
• 1 1/2 cups shredded sharp cheddar
• 3 scallions, sliced
• hot sauce, for serving

Instructions

1. Set a 12-inch cast iron skillet or Dutch oven on a grate over a bed of medium campfire coals, or on a portable stove over medium heat. Melt the butter, add the sausage coins, and cook 6 to 8 minutes, turning once or twice, until browned on both sides.
2. Add the drained corn and Cajun seasoning and cook 4 minutes, stirring only a couple of times so the corn picks up some char. Scrape the sausage and corn onto a plate or a sheet of foil and set aside; leave the fat in the pot.
3. Pour the water and evaporated milk into the same pot and bring to a rolling boil, 4 to 6 minutes. Rain in the grits in a slow stream while stirring hard with a long spoon to prevent lumps.
4. Move the pot to a cooler edge of the fire or turn the stove to low and cook 6 to 7 minutes, stirring every 30 seconds and scraping the bottom, until the grits are thick and creamy. Stir in the cheddar until fully melted.
5. Fold the sausage and corn back in, warm 2 minutes, then pull off the heat. Scatter with scallions and pass hot sauce at the table.
6. Serve straight from the pot while hot.

Chef's tips

Nutrition (per serving, estimated)

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