Ingredients
- 12 ounces andouille sausage (cut diagonally into 1/2 inch slices)
- 1 medium yellow bell pepper, chopped
- 3 cloves garlic, thinly sliced
- 1 pint grape tomatoes
- 1/4 teaspoon kosher salt
- 1 tablespoon unsalted butter
- 2/3 cup quick-cooking grits
- 4 ounces cheddar cheese (WHITE, shredded about 1 cup)
- 1 1/2 teaspoons Old Bay seasoning
- 1 tablespoon flat-leaf parsley leaves, minced (for garnish)
How to Make
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Step 1: Heat a large skillet over medium-high. Add sausage and cook, stirring often, until browned in places, about 4 minutes. Add bell pepper and garlic and cook, stirring often, until vegetables soften, about 3 minutes. Add tomatoes and salt and cook, stirring often, until tomatoes burst, about 4 minutes. Add butter and cook, stirring constantly, until melted. Cover to keep warm.
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Step 2: Meanwhile, bring 2 2/3 cups water to a boil in a small saucepan. Whisk in grits and cook, whisking often, until tender, 8 to 10 minutes. Add cheese and Old Bay and cook, whisking constantly, until cheese melts.
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Step 3: Serve grits topped with andouille mixture and parsley.
We hope you enjoy this recipe!
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