This recipe is completely inspired by Caryn’s recipe for Gorgonzola Grit Cakes over at Delicious! Delicious!. I simply changed the cheese to Tillamook Cheddar and added 3/4 Cup finely chopped Andouille Sausage that was rendered down, plus 2 Tbsp finely sliced Green Onions. I garnished with an Italian Parsley Chiffonade. Thanks Caryn!
I have you as a friend on my Flickr account so I always see the pictures before the posts then I can’t wait to see the recipe.
just when i think the recipes and pix can’t get any better. you put something like this up. oh my goodness!!
my bf is in new orleans right now for a wedding. so wishing i was there to enjoy this kind of food!
I made these with just a few variations and they are really wonderful. For those of us living in the north, you can get Albers quick grits (not instant) in most grocery stores. If you don’t have andouille, Dano’s tasso recipe is excellent. Take a little bit of that and dice it very finely. I also used 1/3 of the liquid chicken stock. It gives a little more depth to the grits, particularly if you are cooking for northern friends who like polenta but think they hate grits.