Sheet Pan Merguez Roast with Fresh Corn Grits
Our favorite way to reduce our meat intake? Bulk it up with vegetables! @stemplecreek's spicy mergeuz plays nicely with earthy eggplant, fruity Jimmy Nardellos, and sweet 'n' creamy fresh corn "grits." Big Pumpkin might be pushing their agenda, but we're savoring all that September has to offer in this month's recipe.
Ingredients and Farms
12 ounces eggplant - $4 Full Belly Farm
3 tablespoons olive oil, divided
3 links (12 ounces) merguez sausage – $15 Stemple Creek Ranch
6 ears corn - $5.50
½ cup whole milk - $.50 Straus Family Creamery
8 ounces Jimmy Nardello peppers - $4 Full Belly Farm
2 tablespooons butter, cubed - $.50 Straus Family Creamery
Total: $28.50
Directions
Preheat oven to 400°F. Line a baking sheet with parchment paper. Cut eggplant into 1/2-inch pieces. Add to the prepared baking sheet. Drizzle over 2 tablespoons olive oil and season with salt and pepper. Toss to coat and spread into a single layer. Nestle three sausages between the eggplant. Place in the oven and roast for 10 minutes.
Meanwhile, husk the corn. Grate the corn on the large holes of a box grater over a large bowl, making sure to catch all the juices.
After 10 minutes, remove the eggplant and sausage from the oven. Add the peppers, whole, and drizzle over the remaining 1 tablespoon of olive oil. Flip the sausages. Return the pan to the oven and continue cooking until the sausages are done and the vegetables are tender, another 10-12 minutes.
While the sausages finish cooking, add the corn and the juices to a medium saucepan with a 1/2 cup whole milk. Cook over medium heat, stirring often, until thick, about 8-10 minutes. Season well with salt and pepper. Add the cubed butter and stir to melt.
Cut the sausages into quarters on the bias. Distribute evenly with the roasted vegetables across four plates and serve with the hot corn grits.
Recipe by Meleyna Nomura