Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   To ferment the plantains, peel 2 large green plantains and slice them into 1/4-inch thick rounds, then submerge them in a brine of 4 cups of water mixed with 2 tablespoons of non-iodized salt in a clean jar, allowing them to ferment at room temperature for 3-5 days until slightly sour and fizzy.

2. 2

   Once plantains are fermented, drain them, then brown 12 ounces of sliced andouille sausage in a large skillet over medium-high heat for 5-7 minutes, removing it from the pan and leaving the rendered fat.

3. 3

   Add 1 cup of finely diced yellow onion, 1/2 cup of finely diced celery, and 1/2 cup of finely diced green bell pepper to the skillet with the rendered sausage fat, sautéing for 8-10 minutes until softened.

4. 4

   Stir in 2 minced garlic cloves and 2 teaspoons of Cajun seasoning to the vegetables, cooking for 1 minute until fragrant.

5. 5

   Return the browned andouille sausage to the skillet along with the drained fermented plantains and 1.5 cups of chicken broth, bringing the mixture to a simmer and cooking for 10-12 minutes until the liquid has slightly reduced and the flavors have melded.

6. 6

   Prepare 4 cups of cooked grits according to package directions, then stir in 1/2 cup of shredded sharp cheddar cheese until melted and creamy.

7. 7

   Serve the Cajun Fermented Plantain & Andouille Skillet immediately over the cheesy corn grits, garnished with 2 tablespoons of chopped green onions.