Two Thanksgivings ago, my dad and some of his brothers came into town. One evening, we had this meal. It was a real winner. Then I served it to a family from church one Sunday afternoon, and again it was a winner--even for one of the sons who doesn't normally like grits. (I'm not sure why, cause his mom's grits are pretty good.) Seriously, this recipe might not sound amazing, but when you take your first bite, you will be in heaven. And your friends will think you're the best cook ever!
Sausage and Peppers over Smoked Gouda Grits
both recipes and picture from Southern Living
6 c. low sodium chicken broth
2 c. milk
1 t. salt
1/2 t. white pepper
2 c. uncooked quick-cooking grits
1 2/3 c. shredded smoked Gouda cheese
3 T. unsalted butter
Bring first 4 ingredients to a boil in a medium saucepan, and and gradually whisk in grits. Cover, reduce heat, and simmer, stirring occassionally, 5-10 min or until thickened and not too soupy. Add cheese and butter, stirring until melted. Yield: 6-8 servings.
Sausage & Peppers
1 (19 oz) package sweet Italian sausage (can use turkey Ital. saus.)
3 red, yellow, or green bell peppers, cut into strips
1 large sweet onion, cut in half and thinly sliced
2 garlic cloves, minced
1 to 2 t. Italian seasoning
1 t. salt
1/2 t. garlic powder
1/2 t. pepper
Garnish: shredded Parmesan cheese
Remove sausage casings and discard (or use ground Italian sausage). Cook sausage and next 7 ingredients in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink and veggies are tender. Serve over the cheese grits. Garnish, if desired. Yield:4-6 servings.