Paleo Grits with Savory Sausage and Mushrooms.

I haven’t met a person who doesn’t love grits.

It’s such a comfort food and perfect breakfast to go.

I used almond meal with water this time to make Paleo grits and to go along with Berkshire sausages and sauteed mushrooms for a savory and umami taste.

If you are on Whole30, I made an alternative version in the recipes below, using mashed cauliflower puree instead of almond flour. It’s just as good and super delicious.

If you happen to have chicken broth, I’m sure your grits will be even tastier. If not, plain water is just fine as the sausages and mushrooms are packed with tons of umami flavor. 🙂

The almond flour recipe below is for 2 people and can be doubled easily. If you prefer thinner grits, use 1 ⅓ cups of almond meal with 1 ½ cups water. If you desire thicker grits, use 1 ½ cups of almond meal with 1 ½ cups of water.

I can imagine incorporating these delicious Paleo grits into my daily breakfast. Imagine how cute they’d look sitting in a mason jar and waiting for me to devour them when I wake up in the morning.

Have fun making Paleo grits. I’m sure you are going to love it !!

Paleo Grits

Paleo Grits

Paleo Grits

Paleo Grits
Did you make this recipe? Leave a review »

Paleo Grits With Savory Sausage And Mushrooms

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4 servings
Author: ChihYu
Paleo and Keto version of Paleo grits.  This egg-free breakfast recipe is perfect for breakfast, brunch, or even light supper. It also reminds me of Asian porridge. You can pack and layer them in glass jars.  It will become one of your favorite portable meal !
Print Recipe Pin Recipe

Ingredients

Paleo grits:

  • 1 ½ cups water
  • 1 ⅓ cups almond flour, Use 1 ½ cup almond meal for thicker texture grits
  • Salt to taste

Add-ons:

  • 1 cup diced berkshire sausages
  • 2 cups button mushrooms, quartered
  • 2 tbsp sliced scallions + more for garnish, separate green and white color parts
  • 1/2 tsp sea salt
  • ½ tsp fresh thyme leaves
  • ½ tsp fresh marjoram oregano
  • ½ tbsp olive oil

Instructions

Grits:

  • Boil 1 ⅓ cups water seasoned with little salt. Slowly stream in the almond flour. Whisk constantly to prevent lumps. Bring to a simmer and cook for 10-15 mins. Turn off the heat and let the grits sit over stovetop. Cover with a lid.

Add-ons:

  • In the meantime, In a medium saute pan over medium-high heat, when hot, add 1 cup of diced sausages. Saute until the meat is cooked through to golden brown color. Set aside. Use the remaining fat in the saute pan, saute the white parts of the scallions until fragrant. About 5-10 secs.
  • Add quartered mushrooms. Season with 1/2 tsp of sea salt. Cook until the mushroom is tender but not mushy. Scoop out the ingredients. Set aside.

To assemble:

  • Layer with cauliflower mash, sausages, and mushrooms. Sprinkle with thyme leaves, oregano, and green color part of scallions. Drizzle ½ tbsp of olive oil & enjoy!

Nutrition

Calories: 446kcal
Course: Breakfast, Brunch, Dinner
Cuisine: American
DID YOU MAKE THIS RECIPE?Tag @iheartumami.ny on Instagram and hashtag it #iheartumami.
Paleo Grits
Did you make this recipe? Leave a review »

Cauliflower Porridge With Savory Sausage And Mushrooms

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4 people
Author: ChihYu
Cauliflower Porridge With Savory Sausage And Mushrooms. This egg-free breakfast recipe is perfect for breakfast, brunch, or even light supper. It also reminds me of Asian porridge. You can assemble and layer them in glass jars. It will become one of your favorite portable meal !
Print Recipe Pin Recipe

Ingredients

Cauliflower mash:

  • 1 head cauliflower
  • 1 tbsp olive oil
  • ½ tsp Garlic powder
  • ½ tsp Onion powder
  • 4 tbsp canned coconut milk
  • Salt to taste

Add-ons:

  • 1 cup diced Whole30-compliant sausage, be sure to check your labels
  • 2 cups button mushrooms, quartered
  • 2 tbsp sliced scallions + more for garnish, separate green & white color parts
  • 1/2 tsp sea salt
  • ½ tsp fresh thyme leaves
  • ½ tsp fresh marjoram oregano
  • ½ tbsp olive oil

Instructions

Cauliflower mash:

  • Roughly chop the cauliflower. Steam for about 5 mins with ¼ cup water until the cauliflower is tender when pierced. Blend the cauliflower in a food processor with the rest of ingredients under “cauliflower mash” until the consistency is smooth.

Add-ons:

  • In a medium saute pan over medium-high heat, when hot, add 1 cup of diced sausages. Saute until the meat is cooked through to golden brown color. Set aside. Use the remaining fat in the saute pan, saute the white parts of the scallions until fragrant. About 5-10 secs.
  • Add quartered mushrooms. Season with 1/2 tsp of sea salt. Cook until the mushroom is tender but not mushy. Scoop out the ingredients. Set aside.

To assemble:

  • Layer with cauliflower mash, sausages, and mushrooms. Sprinkle with thyme leaves, oregano, and green color part of scallions. Drizzle ½ tbsp of olive oil & enjoy!

Nutrition

Calories: 280kcal
Course: Breakfast, Brunch, Dinner
Cuisine: American
DID YOU MAKE THIS RECIPE?Tag @iheartumami.ny on Instagram and hashtag it #iheartumami.