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Connie’s Cheese Grits Dedicated to Blake Shelton
Connie
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
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
Instructions
How to make the Grits:
Bring milk, cream & salt to a light bowl (water works, too)
Slowly whisk in grits
Keep whisking to avoid lumping, clumping and sticking to the pot
HOW TO MAKE THE SAUSAGE MIXTURE:
In a large skillet over medium heat, melt the oil & butter
Sauté shallots and garlic
Add bell peppers and sausage
Stir until all ingredients are cooked through
Sprinkle Tony Cachere’s; stir to coat all sausage
HOW TO FINISH OFF THE GRITS (WHILE SAUSAGE IS COOKING):
Whisk in the cheeses until smooth
Add the butter; whisk until melted
Salt & Pepper to taste
HOW TO SERVE:
Use a large ice cream scoop (or spoon) to serve up the grits
Add the Andouille mixture along side or top off the grits
You can add grilled shrimp or chicken on the side, as well
And, while you’re at it, add some bacon, too! Why Not?