Andouille Cheese Grits
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Ingredients
  • 2 Tablespoons bacon fat or unsalted butter
  • ½ pound andouille sausage, cut into ¼-inch half-moon slices
  • 1 Tablespoon minced garlic
  • 2 teaspoons Creole Seasoning
  • 1 teaspoon kosher salt (or to taste)
  • 2 cups chicken broth
  • 2 cups whole milk
  • 1 cup stone-ground grits
  • 2 cups shredded sharp cheddar cheese
Instructions
  1. Heat the bacon fat in a medium saucepan over low heat. Add the sausage and cook for 5 to 6 minutes. Stir in the garlic, Creole seasoning, and salt, and cook for 1 minute. Add the chicken broth and milk; increase heat to bring to a boil.
  2. Stir in the grits and reduce heat to a low simmer. Stir frequently to prevent sticking and burning. Cook for about 18 to 20 minutes, until grits reach your desired consistency. Remove from heat and stir in the cheese. Serve immediately.
Recipe by The Culinary Cellar at https://theculinarycellar.com/mississippi-mornings/