Sausage, Artichoke, Pepper & Portobello over Creamy Cheesey Grits

For the sausage:
1 lb Italian sausage links
1 yellow pepper, sliced
1 package baby artichokes, trimmed and sliced in half
½ lb sliced large Portobello mushrooms
1 shallot, minced
2 cloves garlic, mined
½ tsp red pepper flakes

1 recipe creamy cheesy grits

In a large skillet, sauté the artichokes in a bit of olive oil until beginning to brown. Add 2 tablespoons water, cover and cook until the artichokes are tender, about 10-15 minutes, depending on their size. In a separate skillet cook the sausage in two tablespoons of water and a tablespoon olive oil, covered, until just heated through. Remove the sausages and slice on a bias. Return to the pan and brown the slices well. Remove to a bowl. Add the peppers to the skillet and cook until just beginning to brown about 8-10 minutes. Remove to the bowl with the sausages. Add the Portobello to the skillet with a bit more olive oil if needed, along with the shallot, garlic and red pepper flakes. Sauté until lightly colored, turning mushrooms and shaking pan until mushrooms are tender and moist, about 5-8 minutes. Return the sausage and peppers to the skillet and fold in the artichokes. Keep warm.

Meanwhile prepare the grits. Spoon grits on each plate and top with sausage mixture.

Serves 4.