Gruyere Grits

Combine 3 cups of water, about 1.5 teaspoons kosher salt, 3 tablespoons unsalted butter, and about 1/4 teaspoon pepper in a medium saucepan over high heat. Bring to a boil and whisk in 3/4 cup of quick-cook grits. Reduce heat to low and cover, cook for 5-7 minutes, stirring occasionally. Cut the heat and stir in 1 cup of grated Gruyere cheese. Cover and set aside to keep warm.

Italian Sausage Sauté

In a large skillet combine 1 pound mild or sweet Italian Sausage and the diced onion. Cook over medium-high heat, until the sausage is cooked through and no longer pink. Break up the sausage as it cooks.

Use a slotted spoon to transfer the sausage and onions to a separate plate and set aside. Turn the heat up under the skillet to medium-high. Heat the fat left in the skillet until it's just barely beginning to smoke. Add the halved cherry or grape tomatoes. Sprinkle the tomatoes with the remaining 1/2 teaspoon of kosher salt. Spread them out into a single layer and let them cook undisturbed for about 3 minutes, just until they begin to soften and turn brown in spots.

Give the tomatoes a stir and add the diced banana peppers. Sauté for about 2-3 minutes.

Then add the broth, pepper brine, and the reserved sausage mixture back to the pan. Stir to combine and cook until the broth is mostly reduced and thickened slightly. Cut the heat. When you lift the lid off the grits, let the condensation from the lid drip back into the grits, then stir the grits well.

In a wide shallow bowl, ladle a serving of the Gruyere Grits. Then spoon on the Italian Sausage and tomatoes.

Sprinkle sliced scallions on top.