Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Simple Stovetop Andouille-Cheese Grits
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- #11935
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/2 pound andouille sausage, chopped
4 1/2 cups milk
1 1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon butter
2 cups quick grits
1 cup Cheddar cheese
directions
Cooked grits with butter and a fried egg are served here in the South for breakfast, also sometimes with red-eye gravy.
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.
Recipe Source: Emeril Lagasse Louisiana Real and Rustic cookbook
added by
janic412
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 28, 2007
Very good recipe. Even better using chicken stock instead of water - rich and creamy.