Andouille Sausage and Peppers over Smoked Gouda Cheese Grits

It’s been a week of go to, easy favorites for dinner in our house. We have graduations, birthdays, and baby showers to plan, not to mention Memorial Day. My kids are not huge seafood fans so this is a nice alternative to the classic shrimp and grits which I regularly crave. It is super quick and easy, yet filling and comforting.

5 links andouille sausage ( you could use Kielbasa if you don’t like the spice or the spice doesn’t like you ) sliced on the bias into bite sized rounds

1 green pepper sliced into thin strips

1 small yellow onion sliced

Saute the sausage in a large skillet for about 3 minutes, add onion and peppers and continue cooking over med heat until they are soft and sausage is cooked through.

Meanwhile cook 4 servings of Quick grits (not instant) according to package directions.

Add the following to the cooked grits:

2 T butter

1/2 c of milk

1 clove of minced garlic

2 cups shredded smoked gouda cheese

1 cup shredded sharp cheddar cheese

1 t cayenne pepper

1/2 t salt

1/4 black pepper

Stir to combine, add more milk if needed

Add grits to serving bowls and top with sausage and pepper mixture.

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