Recipe courtesy of Back Inn Cafe

Andouille and White Cheddar Cheese Grits

  • Level: Intermediate
  • Yield: 4 servings
  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min


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


  1. 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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8 Reviews

Stephanie H.

Do not skimp on the salt or pepper! I use the turkey andouille, white cheddar block, half and half and instant grits. If you use instant grits the right ratio for this is 3 cups water, 3 cups half and half and 2 cups grits and it is done in 5 minutes. I used green onion instead of chives bc that is what I had. Sometimes I add shrimp, or mushrooms at the end or frozen peas.

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