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Prep Time: 5 Minutes Cook Time: 22 Minutes |
Ready In: 27 Minutes Servings: 6 |
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I haven't made this yet; I found it in Southern Living and am posting it here for safekeeping. It sounds wonderful! Chill time is not included in the prep or cooking time. Ingredients:
1/2 large vidalia onion, chopped |
1/2 cup andouille sausage, chopped |
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, melted |
Directions:
1. Heat oil in a 3-qt saucepan over medium-high heat. Saute onion and sausage until tender. Add broth and half-and-half; bring to a boil. Gradually stir in grits and salt. Cover, reduce heat, and simmer, stirring occasionally, for 10 minutes or until thickened.
2. Pour grits onto a lightly greased baking sheet in a 10 1/2 inch circle (should be about 1/2-inch thick); cover and chill 8 hours.
3. Turn grits circle onto a flat surface and cut into 8 wedges. Brush top and bottom of each wedge with melted butter.
4. Grill, uncovered, over medium heat (300-350 degrees) for 3-4 minutes on each side. Remove and keep warm.
5. Grits may be broiled instead of grilled. Place on baking sheet and broil 6 inches from heat for 2 minutes on each side, or until golden.
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