Chicken Andouille Sausage and Grits Breakfast Bowl

Ingredients

• 1 cup Stone-Ground Grits
• 4 cups Water
• about 450 g Chicken Andouille Sausage
• 1 medium Onion
• 1 medium Bell Pepper
• 1 14.5 oz can Diced Tomatoes
• 1/2 cup Chicken Broth
• 2 tsp Cajun Seasoning
• 2 cloves Garlic
• 2 tbsp Green Onions
• 1/2 cup Sharp Cheddar Cheese

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place 1 cup Stone-Ground Grits and 4 cups Water into a large heavy-bottomed pot. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, stirring every 5 minutes, until the grits are tender and creamy. Stir in the 1/2 cup Sharp Cheddar Cheese until melted.
2. 2While the grits are cooking, slice the about 450 g Chicken Andouille Sausage into 1.27 cm thick rounds.
3. 3Heat a 30.48 cm skillet over medium-high heat (176.7°C / 175°C). Add the sliced about 450 g Chicken Andouille Sausage and cook for 5-7 minutes, turning occasionally, until browned on both sides.
4. 4Add the 1 medium Onion (diced) and 1 medium Bell Pepper (diced) to the skillet with the sausage. Cook for 5 minutes, stirring frequently, until the vegetables begin to soften.
5. 5Add the 2 cloves Garlic (minced) to the skillet and cook for 1 minute more until fragrant.
6. 6Pour in the 1 14.5 oz can Diced Tomatoes (undrained), 1/2 cup Chicken Broth, and 2 tsp Cajun Seasoning. Stir everything together. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
7. 7Spoon the cooked grits into 4 bowls. Top the grits with the sausage and vegetable mixture from the skillet. Garnish with the 2 tbsp Green Onions (chopped).

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