Andouille Cracked Corn Grits
We love stone-ground grits — they have such intense corn flavor. We buy ours from a small mill that grinds frozen corn in freezing-cold equipment. They go to such lengths to preserve the corn flavor because heat ruins that incredible corniness. Grits are truly versatile, equally comfortable with eggs at breakfast as with Shrimp Cognac, roasted meat, and fish.
Makes 3 cups; serves 4
6 tablespoons butter
4 ounces andouille sausage, chopped
½ yellow onion, diced
1 tablespoon Creole seasoning
4 cups milk
½ tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup stone-ground yellow grits (coarsely ground)
Melt the butter in a medium saucepan over medium heat. Add the andouille, onion, and
Creole seasoning and cook, stirring occasionally, about 4 minutes until the sausage starts to shrink. Add the milk, salt, and pepper, increase the heat, and bring to a boil. Slowly whisk in the grits a few tablespoons at a time. Once grits are completely incorporated, bring to a simmer.
Reduce the heat to medium low and cook, stirring often with a wooden spoon, until grits are tender, about 1 hour depending on the grind of the grits.