Grilled Peppers and Sausage with Cheese Grits

Ingredients

• 2 tablespoons butter 
• 29 oz chicken broth canned
• 0.3 cup basil fresh chopped
• 1 teaspoon thyme sprigs fresh
• 2 tablespoons olive oil 
• 1 cup parmesan cheese grated
• 0.5 teaspoon pepper freshly ground
• 19.8 oz mild sausage links to package directions and coin 
• 1 cup quick-cooking grits uncooked
• 2 medium size bell pepper red cut into quarters
• 1 teaspoon salt divided
• 2 medium size onion sweet cut into quarters

Equipment

• sauce pan
• grill

Directions

1. Preheat grill to 350 to 400 (medium-high) heat. Toss peppers and onions with olive oil, thyme, and 1/2 tsp. salt.
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. 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.
4. Remove from heat, and stir in butter and next 3 ingredients.
5. Coarsely chop peppers and onions, and slice sausage into 1-inch pieces.
6. Serve sausage-and-pepper mixture over hot cooked grits.
7. Note: We tested with Johnsonville Irish O'Garlic Sausage.