Sautéed Andouille and Greens with Grits

Ingredients

• 2 cups milk
• Salt and pepper
• 1 cup regular grits
• 6 ounces extra-sharp white cheddar, grated
• 1 bunch collard greens, thick stems removed, leaves chopped into 1-inch pieces
• 1 tablespoon unsalted butter
• 1/2 pound andouille sausage, sliced
• 2 shallots, thinly sliced
• 1 red bell pepper, stemmed, seeded, and thinly sliced
• Louisiana Hot Sauce, optional

Directions

1. Put a large saucepan of water over high heat and bring it to a boil. Stir in 2 teaspoons salt, then add the collard greens. Cook the greens until they are barely tender, 6 to 8 minutes. Pour them into a colander to drain, then set them aside.
2. In a heavy-bottomed saucepan over medium heat, combine the milk, ¼ teaspoon salt, and 2 cups water, and bring the mixture to a simmer. Lower the heat to medium-low so the liquid stays at a very gentle simmer, then whisk in the grits. Cook, stirring frequently, until the grits turn thick and creamy, about 20 minutes. Take the pan off the heat and stir in the cheddar and butter.
3. As the grits cook, place the sausage in a large skillet over medium heat. Let it brown on both sides, 2 to 3 minutes per side. Use a slotted spoon to transfer the sausage to paper towels, leaving as much of the drippings in the skillet as you can.
4. Add the shallots and bell pepper strips to the skillet with the rendered fat. Sprinkle with ¼ teaspoon salt and ⅛ teaspoon black pepper. Cook, stirring now and then, until the pepper begins to soften, about 3 minutes. Add the cooked greens and cook until hot. Return the sausage to the skillet and gently fold everything together.
5. Spoon the grits into 4 large bowls and add the sausage and greens mixture on top. Add more salt and pepper to taste, and pass hot sauce alongside if you want it.