Smoked Andouille Chicken Sausage Grits Bowl

What you’ll need:

1 package al fresco Smoked Andouille Chicken Sausage

4 cups of water

1 cup of grits

1/2 cup of butter

1/2 cup of milk

1 tsp. salt

2 tbsp. olive oil

6 garlic cloves finely chopped

1 lb of baby bok choy (approximately 12-16 stalks)

1 cup of your favorite pimento cheese

Directions:

• Prepare grits by boiling 4 cups of water. Stir in 1 cup of grits and 1/2 cup of butter. Grits should be stirred with a whisk consistently to prevent sticking.
• Once the grits come to a boil, reduce the heat to a simmer for 15 minutes. Stir in 1 tsp kosher salt and 1/2 cup of milk.
• In a cast iron on medium high heat, grease pan with 2 tbsp. of olive oil. Once the pan has heated, grill one package of al fresco Smoked Andouille Chicken Sausage until fully cooked (approximately 10 – 15 minutes).
• Once the sausage is fully cooked, use the same pan on medium-high heat to sautée the minced garlic and baby bok choy for five minutes.
• Once the bok choy is fully grilled, it is time to plate the grits bowl!
• For each serving, pour 1 1/2 cups of grits into a bowl. Top with one sliced al fresco Smoked Andouille Chicken Sausage, sautéed garlic and 3-4 baby bok choy, and 1/4 cup scoop of your favorite pimento cheese. Repeat this step for three additional servings. Enjoy!