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Simple Stovetop Andouille-Cheese Grits

Jennifer's
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Category: Southern Specialties
    Prep Time:       Cook Time:       Total Time:  


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Serves/Makes: 4
Ready in: < 30 minutes

  • 1/2 pound andouille sausage, chopped
  • 4 1/2 cups milk
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon butter
  • 2 cups quick grits
  • 1 cup Cheddar cheese

Cooked grits with butter and a fried egg are served here in the South for breakfast, also sometimes with red-eye gravy.

Brown sausage in a saucepan over medium/high heat, cooking about 4 minutes. Add the milk, salt, cayenne and butter and bring to a boil. Add the grits and reduce the heat to medium. Stir for 30 seconds the add the cheese and stir until the cheese melts. Cook uncovered for 4-5 minutes or until the grits are tender and creamy. Serve immediately.

Recipe Source: Emeril Lagasse Louisiana Real and Rustic cookbook


Recipe Source: cdkitchen.com

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