Thursday, November 21, 2013

Andouille Cheese Grits

This week has me feeling burnt out.  I can't get used to the early sunsets, work has been somewhat draining and everyone around me is getting sick.  I'm just sitting around eating multiple oranges, taking my vitamins and drinking lots of hot tea with local honey.

Obviously, I gave up on eating my all veggie diet. Times like this call for comfort food.  I was in desperate need of one of my favorite food groups--cheese.  And meat.  Specifically a spicy, cajun sausage.  Mixed with creamy, cheesy grits.

This past spring I celebrated my best friend Jen's (told you there would be more stories) graduation from college.  I don't know how she did it. Working full time, being a full time wife and parent to two of my favorite boys ever--sorry, young men, and going to school!  Just typing that exhausted me.  After her graduation ceremony she wanted to take us to lunch as a thank you for the support.  She chose Papadeaux.  Oh. My. Goodness.  I had no idea what kind of cajun deliciousness awaited us at this goldmine!  I'm not sure what everyone else ordered because I was completely blinded by my meal of blackened mahi mahi served with andouille grits.  After my first bite of these grits, the heavens opened and angels were singing.  They were THAT good.  At that moment I made it my mission to replicate this dish.  So, here you have it!

Andouille Cheese Grits


1/2 pound andouille sausage, casing removed
5 cups water
1 1/4 cups quick cooking grits
1 teaspoon salt
2 cups grated cheese (I used cheddar)
1/2 cup whole milk or cream
1 tablespoon butter

In a large saucepan or dutch oven, crumble and brown the sausage.  Cook until done, about 10 minutes.  Remove the sausage to a paper towel lined plate.  In the same pan, bring the water and salt to a boil, scraping up the bits of goodness left behind from the sausage.  Once it boils, slowly whisk in the grits.  It's very important to whisk them to prevent clumping.  Bring to a boil, reduce heat to low and simmer for 10 minutes or until grits have thickened.   Stir in milk or cream and butter and return the sausage to the pan.  Stir in the cheese until melted and serve immediately.   Enjoy!!

No comments:

Post a Comment