Chicken-Sausage and Asparagus Sauté over Cheese Grits

Chicken-Sausage and Asparagus Sauté over Cheese Grits (ADapted from Everyday Food)

1 tablespoon olive oil
2 cooked chicken sausages, thinly sliced on the diagonal
2/3 cup chopped or thinly sliced red onion
1 bunch asparagus, tough ends removed, cut into 1" pieces
2 teaspoons fresh thyme
1/4 cup water
2 teaspoons fresh lemon juice
salt and fresh ground black pepper
2 cups chicken broth
1/2 cup quick-cooking grits
1/4 cup crumbled fresh goat cheese

In a large skillet, heat oil over medium high. Add sausages and cook, tossing occasionally, until browned, about 2 to 3 minutes. Use a slotted spoon to transfer to a plate.

Reduce heat to medium - stir in onions and cook until softened, about 5 minutes. Stir in asparagus, thyme and water - cover and steam until asparagus is jut crisp-tender and water has evaporated, about 4 to 6 minutes. Stir in sausage and lemon juice. Season to taste with salt and pepper. Remove from heat.

Meanwhile, in a small saucepan, bring broth to a boil. Gradually whisk in grits - reduce heat to low and cook, stirring frequently, until thickened, about 6 to 8 minutes. Remove from the heat and stir in cheese. Season with salt and pepper. Divide the grits between two plates and evenly divide the asparagus mixture over each plate.

Makes 2 servings.