Simple Stovetop Andouille-Cheese Grits

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