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Recipe Source: cdkitchen.com
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Andouille-Cheese Grits
Category: Breakfast!
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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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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