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Old Bay Cheddar Grits with Andouille and Tomatoes
Ingredients
  • 12 ounces andouille sausage, cut diagonally into ½-in. slices
  • 1 medium yellow bell pepper, chopped
  • 3 cloves garlic, thinly sliced
  • 1 pint grape tomatoes
  • ¼ teaspoon kosher salt
  • 1 tablespoon unsalted butter
  • ⅔ cup  quick-cooking grits
  • 4 ounces white Cheddar cheese, shredded (about 1 cup)
  • 1½ teaspoons Old Bay seasoning
  • Fresh flat-leaf parsley leaves, for serving
Steps
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