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Recipe: Andouille And White Cheddar Cheese Grits
Similar Categories: Andouille, White, Cheddar, Cheese, Grits
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
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.
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
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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