Creamy Grits and Andouille Sausage Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 cup milk
1 cup quick grits
1 can of cream-style corn
2 links Andouille Sausage
1/2 cup white cheddar cheese, shredded (swiss, American, mozzarella, parmesan, or Monterey jack can also be used)
3 tablespoon butter or margarine
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Directions: |
Directions:-Bring milk to a boil, stir in corn.
-Slowly add grits, stirring continuously. Bring back to a boil, and keep on stirring continuously. Do not let the grits stick to the pan or become lumpy!
-Cook about 10 minutes, stirring continuously.
-When grits start to thicken, stir in andouille
-Reduce heat slightly and keep stirring for another 2-3 minutes, then add butter.
-Cook & stir another 1-2 minutes, then add cheese, stirring to mix it thoroughly with the grits. Remove from heat. Serve hot.
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Number Of
Servings: |
Number Of
Servings:2 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: Notice that this recipe does not call for additional salt—the sausage & corn both already have salt added, and both the butter & cheese also will have sodium in it. Additional salt is just not necessary.
The cooking & stirring is important while cooking these grits to ensure a creamy texture. Without it, it tends to be a “gritty” textured dish, and lacks the creamy smoothness it should have.
Chicken Andouille Sausage is also a healthier substitute. If you want a less spicy substitute, use Smoked Sausage.
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