Serves 4. Prep time = 30 minutes
- 12 oz – Andouille Sausage, cut diagonally into1/2” slices
- 1 – medium Yellow Bell Pepper, chopped
- 4 cloves – garlic, finely sliced
- 1 pint – grape tomatoes
- 1/4 tspn – kosher salt
- 1 TBSP – butter
- 2/3 cups – Instant Grits
- 1 cup – cheddar cheese, shredded
- 1/2 tspn – Old Bay seasoning
- Italian parsley – fresh, for serving (flat leaf)
In a large skillet over medium-high heat, add the sausage and cook, stirring often until browned – about 4 minutes. Add the 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 burst – about 4 minutes. Add butter and cook, stirring constantly until melted. Cover and set aside.
Using a medium size sauce pan, bring 2 2/3 cups water to a boil. Whisk in the grits and cook, whisking often until tender – 8-10 minutes. Add cheese and Old Bay and cook, whisking constantly until cheese melts. Serve grits topped with andouille mixture and parsley.