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Connie

Connie’s Cheese Grits Dedicated to Blake Shelton

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.
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Ingredients Method

Ingredients
  

For the Grits:
  • 2 cups heavy organic whipping cream
  • 2 cups milk (I used 2% milk)
  • 1 tsp. kosher salt
  • 1 cup grits (I used stone ground)
  • 1 cup grated Sharp Cheddar
  • 1 cup grated Gruyere
  • 1 cup grated Parmesan
  • 4-6 tbsps unsalted butter
  • salt & pepper to taste
For the Sausage Mixture:
  • 2 tbsp. olive oil
  • 1 tbsp. salted butter
  • 1-2 shallots finely chopped
  • 1 link andouille sausage, sliced diagonally
  • 1 tbsp. (to taste) Tony Cachere's Original Creole Seasoning
  • Ground pepper to taste

Method
 

How to make the Grits:
  1. Bring milk, cream & salt to a light bowl (water works, too)
  2. Slowly whisk in grits 
  3. Keep whisking to avoid lumping, clumping and sticking to the pot
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
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 (or spoon) 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?