Weeknight meals are often a test of planning and simplicity.

Most of us want a dish that can be whipped up in a flash, using ingredients already on hand or ones you remembered to pick up on a weekend grocery store run because you planned a week in advance.

Smoked sausage — easy to find in most grocery stores in a variety of flavors — is a great place to start because it's already cooked and doesn't need much more than a quick browning to create a satisfying dinner.

This recipe from Cook's Country pairs sweet and juicy chicken and apple sausages with savory smoked Gouda grits that come together on the stovetop in about 10 minutes and will stick your ribs like nobody's business on a chilly fall evening.

Chopped apples and shallots cooked in butter with a pinch of sugar until the fruit arrives at the intersection of tender but still slightly firm boost the seasonal flavor.

It's a mouthwatering combination that shouts "comfort food," but also "fast food" in the best possible way.

In a pinch, you can substitute stone ground cornmeal for grits if that's what you already have in your cupboard, but it won't have the exact same flavor or texture. You also can swap shredded sharp cheddar for the smoked Gouda.

The dish works just as well for breakfast or brunch as dinner, and also reheats well in the microwave for lunch.

Apple Sausage with Smoky Cheesy Grits

PG tested

3 cups chicken broth

1 cup whole milk

4 tablespoons unsalted butter, divided

1 teaspoon table salt, divided

1 cup quick-cooking grits

6 ounces shredded smoked Gouda cheese

1 1/2 pounds cooked chicken-apple sausage (I used Aidells)

2 red apples, cored and cut into chunks

2 shallots, chopped

2 teaspoons sugar

1 teaspoon lemon juice

Bring broth, milk, 2 tablespoons butter and 1/2 teaspoon salt to simmer in large saucepan over medium-high heat

Slowly whisk in grits.

Reduce heat to medium-low and cook, stirring often, until grits are thick and creamy, 5-7 minutes. Off heat, whisk in shredded Gouda. Cover and set aside.

Melt 1 tablespoon butter in a 12-inch nonstick skillet (I used my trusty cast-iron pan) over medium heat. Add sausages and cook, until heated through and browned on all sides, about 5 minutes. Transfer to plate and cover with foil to keep warm.

Melt remaining 1 tablespoon butter in now-empty skillet over medium-high heat. Add apples, shallots, sugar and remaining 1/2 teaspoon salt and cook, stirring frequently, until tender and lightly browned, about 5 minutes.

Stir in lemon juice. Serve with grits and sausages.

Serves 4.

— cookscountry.com

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