Connie’s Cheese Grits Dedicated to Blake Shelton with a “Sweet” Challenge!

Hey Y’all,
This is one of those dishes that needs to be tasted as you go.   Taste it as you add the cheese, butter, salt & pepper.   Add less or more according to your taste buds.

(This recipe is written in order of prep.  If you don’t want sausage, jump ahead to the cheese grits instructions)

WHAT YOU NEED TO START THE GRITS:

• 2 cups heavy organic whipping cream
• 2 cups milk (I used 2 %)
• 1 tsp. kosher salt
• 1 cup grits (I used stone ground)

FIRST STEP FOR GRITS: 

*Cheese additions below for finishing up the grits

1. Bring milk, cream & salt to a light boil (water works, too)
2. Slowly whisk in grits.  
3. Keep whisking to avoid lumping, clumping and sticking to the pot

WHAT YOU NEED TO START THE SAUSAGE MIXTURE:

• 2 tbsp. olive oil 
• 1 tbsp. salted butter 
• 1-2 shallots, finely chopped
• 3-4 cloves garlic, finely chopped
• 1 link Andouille sausage, sliced diagonally
• 1 tbsp. (to taste) Tony Cachere’s Original Creole Seasoning
• Ground pepper to taste

HOW TO MAKE THE SAUSAGE MIXTURE:

1. In a large skillet over medium heat, melt the oil & butter
2. Sauté shallots and garlic
3. Add bell peppers and sausage
4. Stir until all ingredients are cooked through
5. Sprinkle Tony Cachere’s; stir to coat all sausage

WHAT YOU NEED TO MAKE THE GRITS CHEESY & YUMMY:

• 1 cup grated Sharp Cheddar 
• 1 cup grated Gruyere
• 1 cup grated Parmesan
• 4-6 tbsps. unsalted butter
• Salt & Pepper to taste

HOW TO FINISH OFF THE GRITS (WHILE SAUSAGE IS COOKING):

1. Whisk in the cheeses until smooth
2. Add the butter; whisk until melted
3. Salt & Pepper to taste

HOW TO SERVE:

1. Use a large ice cream scoop to serve up the grits
2. Add the Andouille mixture along side or top off the grits
3. You can add grilled shrimp or chicken on the side, as well
4. And, while you’re at it, add some bacon, too!   Why Not? 

ENJOY! Love, connie <3

ENJOY A LITTLE TASTE OF HEAVEN
RIGHT HERE IN AUSTIN, TEXAS