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How do you eat your grits? With Butter? With Sugar? With everything but the kitchen sink? This one question has sparked debates that have lasted for years! The key to good grits is avoid making it via the package directions. I use half and half as well as heavy cream for that creamy consistency. The recipe below shows how to take your grits from Blah to Bam!
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Ingredients
- 1 1/2 cups Water
- 1/2 cup Half and Half
- 1/2 cup Heavy Whipping Cream
- 1 cup Instant Grits
- 1 cup Andouille Sausage (Diced)
- 1/2 lb. Shrimp (Raw, Peeled and Deveined)
- 1/2 cup Onions (Diced)
- 1/2 cup Red Peppers (Diced)
- 1/2 cup Green Peppers (Diced)
- 1/4 cup White Cheddar Cheese (Shredded)
- 1/4 cup Pepper Jack Cheese (Shredded)
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Garlic Powder
- Dash Hot Sauce
Instructions
- In a Medium-Sized Skillet, add a 1/4 cup of canola oil, and cook the Onions, Peppers, and Sausage for about 10 minutes, adding the shrimp at the end to cook for the final 3-4 minutes or until opaque on both sides.
- In a medium-sized pot, add the water and half and half. Bring to a boil before whisking in the grits, salt, pepper, cayenne pepper, and garlic powder. Cook for 5-7 minutes, whisking to avoid lumps in grits. Stir in heavy cream and both cheeses until grits have a creamy and smooth texture. If they appear too thick to your liking, add a little bit of water. Spoon the grits into a bowl, top with the meat and veggie mixture, garnish and serve immediately with a few dashes of hot sauce on top for that extra kick!
