Andouille and White Cheddar Cheese Grits
Recipe courtesy Back Inn Cafe
Show: $40 a Day
Episode: Chattanooga, TN
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- Recipe categories: Sausage, Grains, Grits, Meat, Dairy, Cheese, Cheddar,
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Average Rating:
Total Reviews: 5
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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.
By zetasfinest_3681666
Atlanta, GA
on June 20, 2006
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Such an easy recipe and such a great taste. I've actually made it with shrimp and cooked it along side salmon and veggies. I was able to lower the amount of heavy cream though.
By nailzbykaren_490016
Lancaster, CA
on March 06, 2005
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This recipe had a smooth & wonderful flavor! My husband doesn't like spicy, so I replaced the andoulle sausage with smoked sausage. This makes a BIG recipe, I cut it in half and we still had leftovers. This recipe will replace traditional mashed potatoes for several dishes!