Ingredients:

  • 1 lb (450 g) Andouille Sausage, high-quality, smoked, pre-cooked; sliced into 1/2-inch rounds
  • 2 Tbsp (30 ml) Olive Oil
  • 1 large (approx. 200 g) Yellow Onion, sliced thinly
  • 3 medium (approx. 450 g) Bell Peppers (Tricolor), sliced
  • 4 cloves (20 g) Garlic, freshly minced
  • 1 tsp (5 ml) Cajun or Creole Seasoning (low-sodium recommended)
  • 1/2 tsp (2.5 ml) Dried Oregano
  • 1/2 cup (120 ml) low-sodium Chicken Stock (or water)
  • 1 tsp (5 ml) Worcestershire Sauce
  • 2 Tbsp Fresh Parsley, chopped (for garnish)
  • 4 cups (950 ml) Water or Chicken Stock (for grits)
  • 1 cup (180 g) Quick-Cooking Grits (or Polenta)
  • 2 Tbsp (30 g) Unsalted Butter
  • 1 cup (115 g) Sharp Cheddar Cheese, freshly grated
  • Kosher Salt & Black Pepper, To taste

Instructions:

  1. Slice and Render: Slice the Andouille sausage and vegetables. Heat the large skillet over medium-high heat. Add the sausage rounds and cook for 5-7 minutes, turning occasionally, until they are browned and slightly crispy. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pan.
  2. Sauté the Aromatics: Reduce the heat to medium. Add the sliced onions and bell peppers to the sausage fat. Cook for 8-10 minutes, stirring frequently, until the vegetables soften and begin to caramelize.
  3. Add Garlic and Spices: Add the minced garlic, Cajun seasoning, and dried oregano. Cook for 1 minute until fragrant.
  4. Deglaze and Simmer: Pour in the chicken stock and scrape the bottom of the pan vigorously to lift up any browned bits. Add the Worcestershire sauce. Bring the mixture to a gentle simmer and let it reduce slightly for about 3 minutes.
  5. Combine Skillet Ingredients: Return the reserved browned sausage to the pan. Toss to coat in the sauce. Taste and adjust salt and pepper if needed. Keep warm on very low heat.
  6. Start the Grits: In a medium saucepan, bring the 4 cups of water or stock to a rolling boil. Season generously with salt and pepper. Slowly drizzle the grits (or polenta) into the boiling liquid while whisking vigorously and continuously to prevent lumps.
  7. Cook the Grits: Reduce the heat immediately to low. Stop whisking and switch to stirring with a wooden spoon. Cover and cook for 15-20 minutes, stirring every 5 minutes, until the grits are thick, creamy, and pull away from the sides of the pot.
  8. Finish the Grits: Remove the saucepan from the heat. Stir in the butter until melted, then fold in the grated cheddar cheese until fully incorporated and gooey. Taste and adjust seasoning.
  9. Serve: Spoon the creamy cheese grits into shallow bowls. Top generously with the Andouille sausage skillet mixture and spoon a little extra pan sauce over the top. Garnish with fresh chopped parsley.