Smoked Sausage With Sweet Peppers and Creamy Cheese Grits
Place chicken broth in a medium-size sauce pan over high heat, and bring to a boil.
Meanwhile, heat 2 Tbs of olive oil in a large skillet over medium-high heat. Add sausage and cook until well-browned. Remove sausage to a paper towel-lined plate. Add remaining olive oil to skillet, then add bell peppers and onions, cooking until onions are translucent and bell peppers have slightly softened.
While the vegetables sauté, add salt and grits to chicken broth, whisking well to avoid clumps. Reduce heat to medium, and cook for 10 minutes or until thickened, stirring often. If mixture bubbles up too much, reduce to medium-low heat. Add cubed Velveeta, and stir until melted. Remove grits from heat, allow to cool for 5-10 minutes, stirring occasionally during cooling.
Return sausage to skillet with vegetables, and stir to combine. Spoon grits onto serving plates, then spoon sausage mixture over grits. Pat yourself on the back, make a cocktail, and eat up.
- 2 packages of smoked sausage links (whatever kind you like), sliced into 1/2-inch pieces on the bias
- 4 Tbs olive oil, divided
- 2 large red bell peppers, thinly sliced
- 2 medium onions, thinly sliced
- 1-1/2 cups quick-cooking grits (NOT INSTANT)
- 5-1/2 cups chicken broth
- 8 ounces Velveeta, cubed
- 1/2 tsp. salt