Recipe: Apple-Chicken Sausage with Apricot-Pepper Relish and Grits or Polenta

APPLE-CHICKEN SAUSAGE WITH APRICOT-PEPPER RELISH

18 ounces (2 1/4 cups) no-salt-added chicken broth, divided use
1 cup low-fat milk
1 cup stone-ground grits or polenta
Kosher salt
2 teaspoons olive oil
12 ounces smoked chicken and apple sausages, cut lengthwise in half
1 large red bell pepper, cut in thin strips
1/2 medium onion, cut in thin slices
2 tablespoons apricot preserves
2 teaspoons apple cider vinegar

Combine 1 3/4 cups of the broth and the milk in a medium saucepan over high heat. Once it begins to boil, stir in the grits or polenta. Reduce the heat to medium; cook for 12 to 15 minutes, stirring often to avoid scorching, until thickened and creamy. Reduce the heat to low. Season with salt to taste.

Whisk together the remaining 1/2 cup broth, all the preserves and vinegar in a liquid measuring cup; set aside.

Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage, cut sides down; cook for 3 to 5 minutes until browned. Add the bell pepper and onion; cook, stirring often, for about 3 minutes, then stir in the broth mixture. Reduce the heat to medium; cover and cook for 4 minutes.

TO SERVE:
Divide the grits or polenta evenly among wide, shallow bowls. Place sausage on each portion, then spoon the apricot-onion-pepper mixture on top, including some of the sauce. Serve right away.

Makes 3 to 4 servings
Adapted from source: Southern Living: What's for Supper by Vanessa McNeil Rocchio