Excellent! So easy to make. Got rave reviews from my Supper Club group last night. Everyone wants the recipe.
Grilled Andouille Grits
Once chilled, the sturdy wedges of grits will hold their shape; just make sure the grill is good and hot to keep them from sticking.
Yield: Makes 6 servings
- 1/2 large Vidalia onion, chopped
- 1/2 cup chopped andouille or spicy smoked sausage
- 2 tablespoons vegetable oil
- 1 (14 1/2-ounce) can chicken broth
- 3/4 cup half-and-half
- 1 cup uncooked quick-cooking grits
- 1/2 teaspoon salt
- 2 tablespoons butter or margarine, melted
- Sauté onion and sausage in hot oil in a 3-quart saucepan over medium-high heat until tender. Add chicken broth and half-and-half; bring to a boil. Gradually stir in grits and salt. Cover, reduce heat, and simmer, stirring occasionally, 10 minutes or until thickened.
- Pour grits onto a lightly greased baking sheet into a 10 1/2-inch circle (should be about 1/3-inch thick); cover and chill 8 hours.
- Invert grits circle onto a flat surface; cut into 8 wedges. Brush top and bottom of each wedge with melted butter.
- Grill, uncovered, over medium heat (about 300° to 350°) 3 to 4 minutes on each side. Remove and keep warm.
- Note: Grits may be broiled, if desired. Prepare as directed, and arrange buttered wedges on baking sheet. Broil 6 inches from heat 2 minutes on each side or until golden.
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