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Stewed Okra and Tomatoes with Sausage over Grits

I agree, that recipe title was a mouthful! But, a recipe with this much flavor kinda deserves a title like that!


Stewed okra and tomatoes has become a pantry staple in our home over the past few years. The effort of canning during the summer allows this meal to come together in less than 25 minutes. To us “rural folk” that’s fast food! Ha!

 For this dish, I make ”Good Ol’ fashioned Plain Grits” (There’s plenty of flavor in this dish, so I opt out of adding cheese.  If you have your heart set on Cheese Grits, honey, “do your thang!”) Tell everyone to get ready to eat. This dish is going to come together quickly!

*recipe yields 4 servings  

”Good Ol’ fashioned Plain Grits”

Bring to a simmer over medium heat:

  • 3 cups water
  • 1/2 cup cream
  • 1-2 teaspoons kosher salt (depending on your taste preference)
  • 1 Tablespoon real butter (I use salted)

Once the liquid is simmering, measure 1 cup of Heirloom Corn Grits and stir it in to your liquid. Reduce heat to low and cover while it cooks. You’ll want to stir this frequently to prevent the grits from settling to the bottom of the pan.


Brown 1 lb good quality breakfast sausage. Ours is lean, but drain the grease after it cooks if you need to. Simply pour 2 pints (or 1 quart) stewed okra and tomatoes over the cooked sausage. Once it’s warm, it’s ready to spoon over a generous portion of creamy grits. Herbs are optional, but you wouldn’t be wrong if you wanted to add a handful of fresh summer basil.  

This dinner is simple, but oh, so satisfying!  I hope you love this one as much as we do! 




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