Smoked Cheesy Grits with Sausage and Peppers
/Start to finish: 35 minutes
Impresses: 4
Ingredients
For the sausage and peppers:
2 bell peppers, any color
1 red onion
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
1-pound fully cooked andouille sausage links
For the grits:
2 cups water
2 cups whole milk
1 teaspoon salt
1 cup instant grits
1 tablespoon salted butter
¼—½ cup heavy cream
¾ cup smoked cheddar, freshly shredded
¾ cup smoked Gouda freshly shredded
Method
For the sausage and peppers:
Heat oven to 400 F and line a large baking sheet with parchment paper. Core and slice bell peppers into 1-inch-wide strips and place on prepared baking sheet. Peel onion and cut in half. Slice into strips and place on prepared baking sheet. Drizzle olive oil over vegetables and season with salt and pepper. Toss to combine. Slice sausage into discs and place in an even layer on same baking sheet. Bake undisturbed 25–30 minutes, or until peppers and onions start to brown. Serve atop smoked cheesy grits.
For the grits:
In a large pot, bring water, milk and salt to a boil, keeping a close eye so it doesn’t boil over. Stir in grits and cook to package instructions. Once cooked, stir in butter, ¼ cup heavy cream, cheddar and Gouda. Stir to combine until cheese is fully melted. If too thick, stir in additional ¼ cup heavy cream. Serve immediately topped with roasted sausage and peppers.