Name: Chicken Sausages and Apples with Smoky Cheese Grits
Total time: 35 min
Yield: Serves 4
Ingredients: 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

Why This Recipe Works

Simmering the fully cooked chicken sausages in a small amount of water before browning them heated them through gently without drying out the meat. Smoked gouda, stirred into the grits off heat, melted smoothly into the creamy base and contributed a gentle smokiness that complemented the savory sausage. Sautéing the apples and shallots in butter with a bit of sugar caramelized their edges and balanced the apples’ tartness, making both a welcome sweet and savory counterpoint to the rich, cheesy grits.

Before You Begin

You can substitute smoked cheddar cheese for the gouda, if preferred. Top with finely chopped chives if you’d like.

Instructions

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.