The only thing we don’t like about this recipe is that we hadn’t thought to put Old Bay seasoning in grits before. These grits get a full cup of freshly grated white cheddar cheese, too, and are seriously creamy and flavorful. They make a wonderful base for a homemade ragout-like mixture of Andouille sausage, yellow bell pepper, blistered grape tomatoes, and a bit of melted butter to smooth things out. Andouille comes spicy or mild, so keep your eye on the packaging when you’re buying it. For dinner, serve this dish with a green salad and a simple vinaigrette.
12 ounces andouille sausage, cut diagonally into ½-in. slices
1 medium yellow bell pepper, chopped
3 cloves garlic, thinly sliced
1 pint grape tomatoes
¼ teaspoon kosher salt
1 tablespoon unsalted butter
⅔ cup quick-cooking grits
4 ounces white Cheddar cheese, shredded (about 1 cup)
1½ teaspoons Old Bay seasoning
Fresh flat-leaf parsley leaves, for serving
Sat fat 12g
How to Make It
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.
Meanwhile, bring 2⅔ 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.
Serve grits topped with andouille mixture and parsley.
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