Ingredients
- ¼ cup green onions, finely chopped
- 1 onion, finely chopped (large sweet onion)
- 4 cloves garlic, finely chopped
- 1 pound ham (fully cooked ham steaks or smoked pork chops)
- 6 ounces smoked sausages (two 3-oz links)
- 1 tablespoon oil (canola)
- 8 ounces bell peppers (diced, 1 ½ cups)
- 2 teaspoons blackening seasoning
- 1 can (10 ounce) diced tomatoes (with green chiles)
- 1/2 cup heavy whipping cream
- FOR GOUDA GRITS
- 3 cups low-sodium chicken broth
- 4 ounces smoked Gouda cheese (or Gruyère cheese, shredded)
- 1 cup grits (quick-cooking)
- 1 teaspoon kosher salt
- ½ teaspoon pepper
How to Make
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Step 1: Chop green onions, onion, and garlic. Cut ham and sausage into small bite-size pieces. Preheat large, nonstick sauté pan on medium-high 2–3 minutes.
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Step 2: Add oil, peppers, sausage, sweet onion, and garlic to pan; cook and stir 3 minutes. Add ham and seasoning to pan; cook and stir 3 minutes or until vegetables are softened. Stir in tomatoes and cream; cook and stir 1–2 minutes or until sauce begins to thicken.
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Step 3: Reduce heat to low; cook and stir 3–4 minutes or until sauce has thickened. Stir in green onions. Serve over the cheesy grits.
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Step 4: For the Grits:
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Step 5: Place broth in medium saucepan and cover; bring to boil on medium-high. Shred cheese.
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Step 6: Whisk grits into broth, then reduce heat to low and cover; simmer and stir 8–10 minutes or until smooth and creamy.
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Step 7: Remove pan from heat; stir in cheese, salt, and pepper.
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Step 8: To serve, place grits on a serving plate. Top with smothered pork. Top with green onions, optional. Serve.
We hope you enjoy this recipe!
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