Smoky, Cheesy Grits with Andouille Sausage

Sometimes, the addition of one ingredient can gently elevate a dish to new heights. For example, in this recipe, jalapeño peppers bring a floral, sharp heat to the familiar flavors. The kick of the pepper perfectly complements the smokiness of the andouille sausage and balances the corny, light flavor of the grits and the creaminess of the cheddar. It’s a revelation at brunch with sunny side up eggs, or for supper with an arugula salad.

6 tablespoons unsalted butter, divided

16 ounces andouille sausage, diced

1 jalapeno pepper, diced

2 cups chicken stock

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 cup stone ground grits

2 cups whole milk

1/4 cup heavy cream

2 cups grated sharp cheddar cheese

1/2 cup chopped scallions, white and light green parts

In a Le Creuset 6.5 Qt  Deep Round Dutch Oven, melt 1 tablespoon butter over medium heat. Add andouille sausage, and cook until browned, about 5-7 minutes. Transfer browned sausage to a plate. Set aside.

Add jalapeno to pot and cook 1 minute. Add broth, salt and pepper and bring to a boil. Add grits and stir. Once grits are simmering, stir in milk. Reduce heat and simmer 30 minutes, stirring regularly to keep grits from sticking to bottom of pot. Stir in cream, remaining butter and cheese, and serve topped with andouille and garnished with chopped scallions.