Smoked Sausage & Spicy Gravy Over Creamy Cheese Grits

What You'll Need

• 12 oz smoked sausage, thinly sliced
• 1/2 cup green bell peppers, sliced
• 1/2 cup red bell peppers, sliced
• 1 small onion, sliced
• 1 tablespoon tomato paste
• 1 cup chicken broth (plus more for cooking grits)
• 2 cloves garlic, minced
• 1 jalapeño pepper, deseeded and minced
• 1 tablespoon butter
• 1/4 cup heavy cream
• 1/2 cup cheddar cheese, shredded
• 1 tablespoon olive oil
• 2 tablespoons Pam's Prep Fiery Hot Seasoning, divided
• 1 cup uncooked grits

How to Make It

1. Cook the Sausage:

• Heat olive oil in a skillet over medium-high heat.
• Add the sliced smoked sausage and cook until nicely browned.
• Remove sausage from the skillet and set aside.

2. Make the Gravy:

• In the same skillet, sauté bell peppers and onions until softened.
• Sprinkle with 1 tablespoon Pam's Prep Fiery Hot Seasoning.
• Stir in tomato paste and cook for 2–3 minutes until slightly browned and fragrant.
• Add minced garlic and jalapeño, and cook for another minute.
• Pour in the chicken broth, stirring and scraping the bottom of the skillet.
• Cover and simmer for 10–15 minutes to build flavor.

3. Cook the Grits:

• While the gravy simmers, cook the grits according to package directions, using chicken broth as the liquid.
• Once cooked, stir in butter, heavy cream, and cheddar cheese.
• Mix vigorously until cheese is fully melted and the grits are smooth and creamy.
• Add more heavy cream if needed to adjust consistency. Cover and set aside.

4. Finish the Dish:

• Return the smoked sausage to the skillet with the gravy.
• Stir to combine and cook for 2–3 more minutes until heated through.

Final Touch

• Serve the sausage and gravy over warm creamy cheese grits. Sprinkle with remaining Fiery Hot Seasoning if desired. Enjoy!