- Calories 417
- Fat 25g
- Sat fat 12g
- Cholesterol 68mg
- Fiber 3g
- Protein 24g
- Sodium 1,158mg
- Sugar 4g
Old Bay Cheddar Grits With Andouille and Tomatoes
Jennifer Causey
The only thing we don’t like about this recipe is that we hadn’t thought to put Old Bay seasoning in grits before. These grits get a full cup of freshly grated white cheddar cheese, too, and are seriously creamy and flavorful. They make a wonderful base for a homemade ragout-like mixture of Andouille sausage, yellow bell pepper, blistered grape tomatoes, and a bit of melted butter to smooth things out. Andouille comes spicy or mild, so keep your eye on the packaging when you’re buying it. For dinner, serve this dish with a green salad and a simple vinaigrette.
How to Make It
Step 1
Heat a large skillet over medium-high. Add sausage and cook, stirring often, until browned in places, about 4 minutes. Add bell pepper and garlic and cook, stirring often, until vegetables soften, about 3 minutes. Add tomatoes and salt and cook, stirring often, until tomatoes burst, about 4 minutes. Add butter and cook, stirring constantly, until melted. Cover to keep warm.
Step 2
Meanwhile, bring 2⅔ cups water to a boil in a small saucepan. Whisk in grits and cook, whisking often, until tender, 8 to 10 minutes. Add cheese and Old Bay and cook, whisking constantly, until cheese melts.
Step 3
Serve grits topped with andouille mixture and parsley.
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wlsbd26b7af9a2b
2017-10-09T15:12:22-04:00
Real Simple comes up with some fabulous recipes and this is one of them. I've made this countless times and always a success. Follow the recipe to a "t".
seabelis
2017-07-23T06:26:29-04:00
Wouldn't make it again.
