Photo: Andouille and White Cheddar Cheese Grits Recipe
Ingredients
- 8 tablespoons butter
- 1 cup finely chopped yellow onion
- 8 ounces andouille sausage, removed from casings and diced
- 6 cups water
- 4 cups heavy whipping cream
- Salt and freshly ground pepper
- 1 2/3 cups stone-ground white grits
- 1/4 cup finely chopped chives
- 1 cup shredded white Cheddar
Directions
Melt the butter in a large skillet over medium heat. Add the onion and sausage and cook for 5 minutes. Add the water, cream, salt, and pepper and bring to a boil. Gradually stir in the grits. Reduce the heat to low and continue to cook, stirring constantly, until the grits are tender, smooth, and creamy, about 20 to 25 minutes. Stir in the chives and cheese and serve immediately.
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By billgatesadoptm...
Mosheim, TN
on May 30, 2009
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I made a half recipe and it was more than plenty for 4-6 generous servings. However, the andouille sausage didn't add much to the recipe. I feel like the grits could certainly stand alone or possibly that a regular country/breakfast sausage would be a better choice. I also found the grits to be too creamy - yes, grits should be creamy, but this recipe is excessive. Next time I'm going to replace 1/2 the heavy cream with either chicken broth (for added flavor or water. Perhaps substituting the heavy cream for half/half or milk would be another option, although I'm not sure it would setup as well. It's still very good, but the heavy cream is over-powering.
By daddygramp_11109223
Owensboro, KY
on September 21, 2008
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First made Feb 24 2007. Everyone has their own version of grits (Just like chile. This is one of the best I have made. Has a great texture and taste.
By osborne116_7557735
Greensboro, NC
on April 08, 2007
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Easy and yummy. Everybody in the family liked them.
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