Gouda Grits with Hillshire Lit'l Smokies

This isn't really a recipe; I'm just posting pics as a reminder when I'm looking for dinner 'inspiration'! And you wouldn't have to use Hillshire Lit'l Smokies, of course. Sausage and grits -- with ANY sausage, even ground breakfast sausage, would be equally good. I had Lit'l Smokies (something I don't buy often) left over from another use and remembered a sausage & grits recipe I'd seen. I can't find the recipe anymore, but just made savory grits (pictured, top) using chicken stock and adding gouda cheese at the end along with the Smokies.

I actually made this twice more to use up all the all the Lit'l Smokies: when I'd used up all the grits I had, I made creamy polenta. Equally good, especiallly with gouda cheese melted into the mixture--substituted for the parmesan in the polenta recipe linked above).

And finally, I used up the last of the Lit'l Smokies and this time skipped both grits & polenta and substituted creamed cauliflower (pictured, bottom)...not bad with the smoked gouda, though it didn't have the same textural heartiness as the grits or polenta.