Old Bay Cheddar Grits With Andouille and Tomatoes

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.

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Photo by Jennifer Causey
Old Bay Cheddar Grits With Andouille and Tomatoes 5.0 1 5 1
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  • Makes 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 417 calories
    • Fat 25 g
    • Sat Fat 12 g
    • Cholesterol 68 mg
    • Sodium 1,158 mg
    • Protein 24 g
    • Sugar 4 g
    • Fiber 3 g
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.

Ingredients

  1. Check 12 ounces andouille sausage, cut diagonally into ½-in. slices
  2. Check 1 medium yellow bell pepper, chopped
  3. Check 3 cloves garlic, thinly sliced
  4. Check 1 pint grape tomatoes
  5. Check ¼ teaspoon kosher salt
  6. Check 1 tablespoon unsalted butter
  7. Check ⅔ cup  quick-cooking grits
  8. Check 4 ounces white Cheddar cheese, shredded (about 1 cup)
  9. Check 1½ teaspoons Old Bay seasoning
  10. Check Fresh flat-leaf parsley leaves, for serving

Directions

  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.
  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.
  3. Serve grits topped with andouille mixture and parsley.

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