Dinner Tonight: Sautéed Andouille and Greens With Grits

Ingredients

• 2 cups milk
• Salt and pepper
• 1 cup regular grits
• 6 ounces extra-sharp white cheddar, grated
• 1 bunch collard greens, thick stems removed, leaves chopped into 1-inch pieces
• 1 tablespoon unsalted butter
• 1/2 pound andouille sausage, sliced
• 2 shallots, thinly sliced
• 1 red bell pepper, stemmed, seeded, and thinly sliced
• Louisiana hot sauce (optional)

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