Shrimp & Grits

• 1 tablespoon olive oil
• 1 cup chopped yellow onions
• ½ cup chopped green bell pepper
• ½ cup chopped celery
• 1 ½ teaspoons salt
• 1/8 teaspoon freshly ground black pepper
• ½ teaspoon cayenne
• ¼ pound andouille or other smoked sausage, cut into ¼-inch-thick slices
• 1 tablespoon chopped garlic
• ½ cup peeled, seeded, and chopped vine-ripened tomato
• 6 cups milk
• 2 cups quick-cooking white grits
• ½ pound medium-size shrimp, peeled and deveined
• ¼ cup chopped green onions or scallions ( green part only)
• ¼ pound sharp white cheddar cheese, grated

In a large, heavy pot, heat the olive oil over medium-high heat. Add the onions, bell pepper, celery, salt, black pepper, and cayenne. Cook, stirring, until the vegetables are soft and lightly golden, about 4 minutes. Add the sausage and continue to cook, stirring occasionally, for 2 minutes. Add the garlic and tomato and cook for 2 minutes. Add the milk and bring to a boil. Reduce the heat to medium and stir in the grits. Stir for 2 minutes, then add the shrimp. Cook, stirring, until the grits are tender and creamy, 7 to 8 minutes. Stir in the green onions, then add the cheese and stir until it is completely melted, about 1 minute.

Serve hot right from the pot.

Makes enough for 4 main-course servings.

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