Spicy Sausage and Creamy Grits

Here's another food entry from yours truly. I ran across a recipe for creamy grits (something I haven't cooked in a long time) and decided to give it a whirl with my own twist.

Chop up onions and green peppers into strips. Saute in a little butter or evoo.

Cook until the peppers turn bright green and still have  a crunch to them.  Remove from heat. You don't want them fully cooked.

Use any spicy sausage you have on hand and chop them up

Add the sausage to the skillet and pour a little water in the bottom. This will prevent the sausage from sticking to the bottom of the skillet.

While the meat cooks, boil some water for the grits. Use half the amount of water you would normally use.

Make sure you have some heavy cream and marscapone cheese (not pictured) nearby.

Let the grits simmer and cook in the water. Be sure to stir them so that they don't stick.

Your sausage should be almost ready. Add some crushed red peppers for  more heat.

Add the onions and green peppers back into the skillet. Cook until the peppers are soft and allow the meat to sit in the skillet. Pour some of the grease from the sausage into the grits. Yum!

Your grits should be almost done. As they thicken up, add about 1/4 cup of heavy cream. 

Whisk with a fork and add in your marscapone cheese (not pictured). Stir well. 

Add a little butter and season with salt and pepper to taste. Remember to turn the heat off!

For a little sweetness, add a pinch or two of sugar.

Put the grits on the bottom of the plate, top if off with the sausage and peppers and serve piping hot! Yum!