Rating: 4.5 stars
27 Ratings
  • 1 star values: 0
  • 2 star values: 3
  • 3 star values: 3
  • 4 star values: 2
  • 5 star values: 19

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.

Karen Rankin

Gallery

Credit: Jennifer Causey

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Serve grits topped with andouille mixture and parsley.

Nutrition Facts

417 calories; fat 25g; saturated fat 12g; cholesterol 68mg; fiber 3g; protein 24g; sodium 1158mg; sugars 4g.
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