Show: Semi-Homemade CookingEpisode: French Creole
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In a large saucepot combine 3 cups of water, milk, Creole seasoning and salt. Bring to a boil.
Whisking, add grits in a slow steady stream. Reduce heat to medium-low and cover, stirring occasionally until thickened, about 5 to 7 minutes.
Remove from the heat and stir in butter and cheese. Top with Andouille Sausage Creole, if desired.
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By sjshires225@hot...
San Diego, 43
on January 25, 2011
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Really good. Grew up eating cheese grits and still love them. I used extra cheese- actually used Monterrey Jack and an Italian blend. I added a touch more Tony Chachere's and salt and pan seared some hot Italian sausage instead of andouille since I had it. Also put some chives on top for some color and freshness. I plan on some leftover grits for breakfast tomorrow!
By diannaf511_11362674
lee's summi...
on April 10, 2009
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These grits are sooooo good! You could even serve them for breakfast.
By craigranch_11666879
Wilton, Califor...
on February 21, 2009
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I made this with the Andouille Sausage Creole recipe on this site. EGADS...IT WAS SPICY! So I quickly made another half recipe and added it to the original....so it was fine. Didn't bother adding the butter..it was GREAT as is! Definitely a keeper!
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