Sausage, Shrimp and Peppers over Cheesy Grits

TOTAL TIME: 40 min
Prep: 15 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

CHEESY GRITS:
  • 2 cups low-sodium chicken stock, plus more if needed
  • 2 cups cream, plus more if needed
  • 4 tablespoons unsalted butter
  • 3/4 cup grits or polenta
  • 4 ounces American cheese, torn into pieces
  • 1/2 cup grated Parmesan
  • Kosher salt and freshly cracked black pepper
    SAUSAGE, SHRIMP AND PEPPERS:
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    Directions

    For the grits: Bring the chicken stock, the cream and butter to a simmer in a heavy saucepan. Gradually whisk in the grits. Reduce the heat and simmer until the grits have thickened, 15 to 20 minutes, stirring occasionally to avoid lumps. Once the grits are thick and creamy, stir in the cheeses and adjust the consistency with stock and/or cream and season with salt and pepper. These grits provide a wonderful bed to soak up the flavor from the sausage, shrimp and veggies.

    For the sausage, shrimp and peppers: Heat the olive oil in a large skillet. Add the sausages and brown. Then transfer to a plate with a slotted spoon, leaving all of the fat in the skillet. Add the garlic, bell peppers and onions to the skillet, sprinkle with salt and pepper and saute until tender, 5 to 7 minutes. Add the shrimp and saute until they begin to turn pink, 1 to 2 minutes. Add the reserved sausage and the chicken stock to the skillet and let reduce a bit to intensify those flavors. Stir in the butter at the end and garnish with parsley.

    Serve the sausage mix over the grits.

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    5

    Newest Ratings and Reviews

    Read all 6 reviews

    • on January 23, 2013

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      This turned out great. I didn't have American cheese so I used cheddar jack, and I used half and half instead of cream and the polenta was still very creamy.

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    • on December 03, 2012

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      This recipe was so good that it caused me to join cooking channel so that I could give it a rave review! I had never cooked or eaten polenta before so I was a bit hesitant to try this recipe but I'm so glad I did. It's so yummy and the grits create this delicious, cheesy, comforting base that soaks up the liquid.

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    • on November 08, 2012

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      This was yummy! We substituted chorizo for the sausage and cheddar cheese instead of American. So ONO :-

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