Ingredients
1 tablespoon olive oil
1 precooked chicken sausage, thinly sliced on the diagonal
1 small red onion, halved and thinly sliced
1/2 bunch asparagus, tough ends removed, cut into 1-inch lengths
1 teaspoon fresh thyme or 1/4 teaspoon dried
1 teaspoon fresh lemon juice
Coarse salt and ground pepper
1/4 cup grits or yellow cornmeal
2 tablespoons crumbled fresh goat cheese
Preparation
Heat oil in a skillet over medium-high. Cook sausage until browned, tossing occasionally, 1 to 2 minutes; transfer to a plate. Reduce heat to medium. Cook onion until softened, 3 to 5 minutes. Add asparagus, thyme, and 1/3 cup water. Cover, and steam until asparagus is just tender and water has evaporated, about 6 minutes. Add sausage and lemon juice; toss. Season with salt and pepper. Remove from heat.
In a small saucepan, bring 1 cup salted water to a boil; gradually whisk in grits. Reduce heat to low; cook, stirring frequently, until thickened, about 6 minutes. Stir in cheese; season with salt and pepper. Serve sausage and asparagus over grits.
