Chicken Sausages and Apples with Smoky Cheese Grits
Before You Begin
Ingredients · Servings 4
- 3 cups chicken broth
- 1 cup whole milk
- 4 tablespoons unsalted butter, divided
- 1 teaspoon table salt, divided
- 1 cup quick-cooking grits
- 6 ounces smoked Gouda cheese, shredded (1½ cups)
- 1½ pounds cooked chicken-apple sausages
- 2 red apples, cored and cut into ¾-inch pieces
- 2 shallots, chopped
- 2 teaspoons sugar
- 1 teaspoon lemon juice
Method · 35 min
- Bring broth, milk, 2 tablespoons butter, and ½ teaspoon salt to simmer in large saucepan over medium-high heat. Slowly whisk in grits. Reduce heat to medium-low and cook, stirring often, until grits are thick and creamy, 5 to 7 minutes. Off heat, whisk in gouda. Cover and set aside.
- Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Add sausages and cook, covered, until heated through and browned on all sides, about 5 minutes; transfer to plate and cover with foil.
- Melt remaining 1 tablespoon butter in now-empty skillet over medium-high heat. Add apples, shallots, sugar, and remaining ½ teaspoon salt and cook, stirring frequently, until tender and lightly browned, about 5 minutes. Stir in lemon juice. Serve with grits and sausages.
You can substitute smoked cheddar cheese for the gouda, if preferred. Top with finely chopped chives if you’d like.
