Best 2 Andouille And White Cheddar Cheese Grits Recipes
Indulge in the southern comfort of creamy, cheesy grits elevated with the bold flavors of andouille sausage and sharp white cheddar. This hearty andouille and white cheddar cheese grits recipe combines the best of both worlds, offering a delightful balance of textures and flavors. Whether you're starting your day with a savory breakfast or seeking a comforting side dish for your next meal, this dish is sure to satisfy your cravings.
For those who prefer a vegetarian option, the recipe also includes a flavorful portobello mushroom and white cheddar cheese grits variation, providing a meatless alternative that's equally delicious and satisfying. Both recipes offer step-by-step instructions, cooking tips, and recipe customization ideas to suit your preferences. Get ready to savor the ultimate cheesy grits experience, infused with the smoky andouille or hearty portobello flavors that will leave you craving more.
SOUTHWEST CHEESE GRITS
Provided by Food Network
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- In a large pan, combine 3 1/2 cups of water, the butter, jalapenos, garlic powder, salt, and cayenne pepper and bring it to a boil. Add the grits and stir. Reduce the heat to medium and continue stirring until the grits start to thicken. Add the sour cream, half of the Cheddar, and half of the Monterey jack and stir until creamy.
- Preheat the oven broiler.
- In a small skillet, add the remaining 1/4 cup water, green peppers, onions, and pimentos and cook over high heat until tender. Pour the grits mixture into a large flameproof casserole dish and top it with the cooked vegetables and ham. Add the remaining cheese on top and broil in the oven until the cheese is melted. Garnish each serving with scallions and tomatoes and serve immediately.
ANDOUILLE GRITS
Provided by Tory McPhail
Categories Breakfast Brunch Sauté Quick & Easy Sausage Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Melt 1 tablespoon butter in heavy large saucepan over medium-high heat. Add sausage and sauté until brown, about 3 minutes. Add 3 3/4 cups broth and bring to boil. Gradually whisk in grits. Reduce heat to medium and simmer until mixture is thick, stirring occasionally, about 8 minutes. Mix in more broth by 1/4 cupfuls to thin, if desired. Stir in remaining 3 tablespoons butter. Season grits to taste with salt and pepper and serve.
Tips:
- Use high-quality ingredients. The better the quality of your ingredients, the better your grits will taste. Look for stone-ground grits, and use fresh, flavorful cheese and andouille sausage.
- Cook the grits slowly. Grits need time to cook slowly and evenly. Don't rush the process, or you'll end up with gritty, undercooked grits.
- Season the grits well. Grits can be bland on their own, so don't be afraid to season them well. Salt, pepper, and garlic powder are all good starting points.
- Add your favorite toppings. Grits are a versatile dish that can be topped with a variety of ingredients. Try adding shredded cheese, crumbled bacon, diced tomatoes, or sliced green onions.
Conclusion:
Andouille and white cheddar cheese grits are a delicious and easy-to-make breakfast, lunch, or dinner. They're perfect for a crowd, and they can be easily customized to your liking. So next time you're looking for a hearty and satisfying meal, give these grits a try.
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