- 1/2 pound Andouille Sausage, chopped
- 4 1/2 cups milk
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne
- 1 tablespoon butter
- 2 cups quick yellow grits
- 1 cup grated cheddar (4 ounces)
- Brown the Andouille in a saucepan, over medium-high heat, cooking it for 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, then add the cheese and stir until the cheese melts. Cook, uncovered, for 4 to 5 minutes, or until the grits are tender and creamy.
- Serve immediately.