Grilled Peppers and Sausage with Cheese Grits

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Photo: Jennifer Davick; Styling: Amy Burke
Recipe from Southern Living

Grill sausage alongside sweet bell pepper and onion and serve over quick-cooking Parmesan grits for a hearty one-dish meal.


  • 2 medium-size red bell peppers, cut into quarters
  • 2 medium-size sweet onions, cut into quarters
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon salt, divided
  • 1 (19.76-oz.) package garlic pork sausage links
  • 2 (14.5-oz.) cans chicken broth
  • 1 cup uncooked quick-cooking grits
  • 2 tablespoons butter
  • 1 cup grated Parmesan cheese
  • 1/3 cup chopped fresh basil
  • 1/2 teaspoon freshly ground pepper


Hands On: 32 Minutes
Total: 37 Minutes

  1. 1. Preheat grill to 350° to 400° (medium-high) heat. Toss peppers and onions with olive oil, thyme, and 1/2 tsp. salt.
  2. 2. Grill pepper mixture and sausage at the same time, covered with grill lid. Grill pepper mixture, turning occasionally, 8 to 10 minutes or until wilted. Grill sausage 5 minutes on each side or until done.
  3. 3. Bring remaining 1/2 tsp. salt, chicken broth, and 1/2 cup water to a boil in a 3-qt. saucepan; slowly stir in grits, reduce heat, and simmer 12 minutes or until thickened and creamy, stirring often. Remove from heat, and stir in butter and next 3 ingredients.
  4. 4. Coarsely chop peppers and onions, and slice sausage into 1-inch pieces. Serve sausage-and-pepper mixture over hot cooked grits.
  5. Note: We tested with Johnsonville Irish O'Garlic Sausage.

July 2011