Creole Cheesy Grits – Creamy and cheesy grits are smothered in highly flavorful Creole sauce. So comforting for a cool day. – Creole Sauce: olive oil, onion (finely diced), jalapeno (seeds removed and finely diced), garlic (minced), crushed tomatoes (canned, peeled), fresh basil (finely chopped), fresh oregano (finely chopped), fresh thyme (stems removed), creole seasoning, Kosher salt, cayenne pepper, black pepper, Worcestershire sauce, chicken broth, sausage (Andouille, Keilbasa or Smokies), Cheesy Grits: water, whole milk, dry grits, salt, cheddar cheese, Creole Sauce: Heat olive oil in a sauce pan. Add diced onion and jalapeño and sauté until tender. (About five minutes.) Now stir in the tomato, basil, oregano, thyme, Creole seasoning, salt, cayenne and black pepper. Saute for three minutes.; Add the Worcestershire, chicken broth and sausage. Bring to a boil, reduce to simmer for 20 minutes. ; Serve over prepared cheesy grits.; Cheesy Grits: In a saucepan, bring water and milk to a boil. Add the dry grits and salt. Reduce heat to low simmer. Stir often as it cooks for about 30 minutes.; Stir in the cheese and melt.; –