Old Bay Cheddar Grits With Sausage and Tomatoes

This recipe comes from Real Simple and it's really simple and simply delicious.  It's a quick weekday night meal. For dinner, serve this dish with a green salad and a simple vinaigrette.

Serves 4
Total Time: 30 minutes

Ingredients: 

• 12 ounces andouille or chicken sausage (any variety; I used green chile chicken sausage because I love spicy), cut diagonally into 1/2-inch slices
• 1 medium yellow or red bell pepper, chopped
• 3 cloves garlic, thinly sliced
• 1 pint grape tomatoes
• 1/4 tsp. kosher salt
• 1 tablespoon unsalted butter
• 2/3 cup grits 
• 1 cup white Cheddar cheese, shredded 
• 1 1/2 teaspoons Old Bay seasoning
• Fresh flat-leaf parsley leaves, for serving

Directions: 
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.

2.  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.

3. Serve grits topped with sausage mixture and parsley.


Recipe courtesy of Real Simple.