Andouille Grits |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 tablespoons (1/2 stick) butter | 8 ounces andouille sausage or hot links, cut into small cubes | 3-3/4 cups (or more) low-salt chicken broth |
| 1 cup instant grits | ||
| 1 | Melt 1 tablespoon butter in heavy large saucepan over medium-high heat. Add sausage and saute 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. |