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Andouille Cheese Grits


1/2 pound Andouille sausage, chopped
4 1/2 cups milk
1 1/2 tsp. salt
1/4 tsp. cayenne
1 tablespoon butter
2 cups quick grits
1 cup cheddar cheese 4 ounces

Brown sausage in a saucepan over medium/high heat, cooking about 4 minutes. Add the milk, salt, cayenne and butter and bring to a boil. Add the grits and reduce the heat to medium. Stir for 30 seconds the add the cheese and stir until the cheese melts. Cook uncovered for 4-5 minutes or until the grits are tender and creamy. Serve immediately.

Serves 4




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.