Old Bay Cheddar Grits With Andouille And Tomatoes Recipe

Cooking Directions

• STEP 1.In a medium saucepan, bring water and salt to a boil. Gradually whisk in the grits and reduce heat to low. Cook, stirring occasionally, for about 20 minutes or until the grits are thick and creamy.
• STEP 2.Stir in the shredded cheddar cheese and Old Bay seasoning until the cheese is melted and well combined.
• STEP 3.In a separate skillet, cook the andouille sausage over medium heat until browned and cooked through. Remove from the skillet and set aside.
• STEP 4.In the same skillet, add the diced tomatoes and cook for a few minutes until slightly softened.
• STEP 5.To serve, spoon the cheddar grits onto plates or bowls. Top with the cooked andouille sausage and diced tomatoes. Garnish with chopped parsley, if desired.
• STEP 6.Enjoy the Old Bay Cheddar Grits with Andouille and Tomatoes while hot.

Cooking Tips

• For extra creaminess, you can add a splash of milk or cream to the grits while cooking.
• Feel free to adjust the amount of Old Bay seasoning according to your taste preference.
• If you can't find andouille sausage, you can substitute it with any other smoked sausage.
• Serve this dish as a main course for breakfast or brunch, or as a side dish for dinner.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Leftovers can be reheated in the microwave or on the stovetop.
• Serve the Old Bay Cheddar Grits with Andouille and Tomatoes with a side of scrambled eggs or a fresh green salad.
• This dish pairs well with a glass of iced tea or a crisp white wine.