When people mention grits, my mind automatically goes to My Cousin Vinny when Joe Pesci is questioning the witness about his recollection and the witness exclaims “No self-respectin’ Southerner uses instant grits. I take pride in my grits.” For those of you who love grits as much as we do, you know how true this statement is. Andouille Cheese Grits Casserole takes plain grits to a whole new level.

What are Grits?

Grits are typically coarsely ground corn or hominy. There are several different kinds of grits, including quick cooking, instant, and stone ground. My favorite for a dish like this is stone ground. And even though they may take a bit longer to cook, the texture is the best and the cooking time is well worth the wait.

Andouille sausage is one of the most popular sausages in Cajun Country and you can find it at most grocery stores. But if you’re ever interested in making it from scratch, here is our recipe for it. If you’re unable to source andouille sausage at your local supermarket, I would recommend Savoie’s Andouille Sausage from Cajun Grocer.com.

Andouille Cheese Grits Casserole makes great side dish whether you’re serving it for breakfast, lunch or dinner. Of course, we love grits with eggs and biscuits for breakfast. But we often have it as a side with fried chicken, blackened catfish, BBQ shrimp, or braised beef short ribs.

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Andouille Cheese Grits Casserole

5 from 1 vote

Recipe by Flip Flop Foodies Course: Side DishesCuisine: CajunDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

1

hour 

15

minutes

Ingredients

• 3 1/2 cups 3 1/2 milk

• 3 1/2 cups 3 1/2 water

• 2 cups 2 old-fashioned stoneground grits (not quick cooking or instant)

• 1 1/2 tsp 1 1/2 kosher salt

• 1/2 tsp 1/2 freshly ground black pepper

• 2 tbsp 2 olive oil

• 1 lb 1 andouille sausage, diced or sliced crosswise into half-moons

• 1 1 onion, chopped

• 1 1 green bell pepper, chopped

• 1 1/2 tsp 1 1/2 Creole seasoning

• 1 tbsp 1 minced garlic

• 8 oz 8 grated sharp cheddar cheese

• 8 oz 8 grated pepper jack cheese

• 1/4 cup 1/4 heavy cream

• 2 tbsp 2 unsalted butter

• 2 2 large eggs, lightly beaten

• 1/2 cup 1/2 chopped green onions

Directions

• Bring water and milk to a boil in a large nonstick saucepan. Whisk in the grits, salt, and pepper and return to a simmer. Reduce heat to low, cover the saucepan, and cook the grits until tender and thick, stirring frequently, about 30 minutes.
• While the grits are cooking, heat the olive oil in a large skillet over medium-high heat and sauté the andouille sausage until browned, 4 to 6 minutes. Add the onion, bell pepper and creole seasoning and cook, stirring occasionally, until the vegetables are soft and golden, about 4 minutes. Stir in the garlic and cook for 2 minutes longer, then remove from heat and set aside.
• Preheat the oven to 350°F and lightly grease a 9- by 13-inch casserole dish.
• When the grits are tender and thickened, stir in two-thirds of the grated cheddar, the grated pepper jack, heavy cream, and butter. Add the eggs and green onions, then stir in the reserved sausage-vegetable mixture. Spoon the grits into the prepared casserole dish, and top with the remaining cheddar. Bake in the center of the oven until the casserole is lightly golden on top and set, about 45 minutes. Let the casserole stand for 5 to 10 minutes before serving.

Inspired by Emeril’s