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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
Details
Servings 4
Adapted from epicurious.com
Preparation
Step 1
Preparation
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.
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