Grilled Peppers And Sausage With Cheese Grits

• 2 medium-size red bell peppers, cut into quarters
• 2 medium-size sweet onions, cut into quarters
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt, divided
• 1 (19.76-oz.) package garlic pork sausage links
• 2 (14.5-oz.) cans chicken broth
• 1 cup uncooked quick-cooking grits
• 2 tablespoons butter
• 1 cup grated Parmesan cheese
• 1/3 cup chopped fresh basil
• 1/2 teaspoon freshly ground pepper

1. Preheat grill to 350u0b0 to 400u0b0 (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. Remove from heat, and stir in butter and next 3 ingredients.
4. Coarsely chop peppers and onions, and slice sausage into 1-inch pieces. Serve sausage-and-pepper mixture over hot cooked grits.
5. Note: We tested with Johnsonville Irish O'Garlic Sausage.

red bell peppers, sweet onions, olive oil, thyme, salt, garlic pork sausage, chicken broth, grits, butter, parmesan cheese, fresh basil, freshly ground pepper

Taken from www.myrecipes.com/recipe/grilled-peppers-sausage-cheese-grits (may not work)