Italian Sausage with Grits & Tomatoes
- 1.5 cups vegetable broth
- 1.5 cups milk
- 0.75 cup white stone ground grits (not instant)
- 0.25 tsp salt
- 1 cup cheddar
- 6 links soy Italian sausages
- 2 cups cherry tomatoes
- 2 Tbsp parsley
- 1 saucepan
- 1 skillet
In a saucepan, bring vegetable broth and milk to a boil.
Stir in white stone ground grits (not instant) and salt and return to a boil.
Cover and reduce heat to low. Cook 20 to 25 minutes, stirring occasionally.
Remove from heat and stir in shredded cheddar cheese. Lightly brown soy Italian sausages in skillet.
Serve over grits with chopped halved cherry tomatoes and parsley.