116 ozpackage, Italian chicken sausagecasings removed and sliced
1smallonion, finely diced
15oz candiced tomatoes, drained
Pinchred pepper flakes
1/2poundpeeled and deveined shrimp
In saucepan, bring the chicken stock to a boil. Whisk in the grits and reduce heat to a simmer. Stir often until the grits are thick and creamy, about 5 minutes. Whisk in butter, salt and Parmesan cheese. Set aside. If the grits get too thick, thin them out with a little water.
While the grits are cooking, heat the oil over medium heat in a skillet. Brown the sausage until cooked through and remove to a bowl to keep warm. Add the onion and garlic to the skillet. Remove the stems from the chard and finely chop those and then add to the skillet. Add in the chopped leaves of chard, tomatoes, and the red pepper flakes, basil and shrimp. Cook until the shrimp is pink. Add in the balsamic vinegar and sausage and toss together until the chard is wilted and the sausage is heated through. Taste for seasoning, add the remaining salt if necessary.
Serve the shrimp and sausage mixture on top of the Parmesan grits.