FriendsEAT New York

ANDOUILLE GRITS

I'm a Fan Too

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FAN

Reference:

Bon App�tit, September 2003 chef Tory McPhail Commander's Palace, New Orleans, LA Too Busy To Cook?

Prep:

Prep: 35 minutes Total: 35 minutes

Servings:

Makes 4 servings.

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Submitted by:

Foodie

Ingredients

tbsp (1/2 stick) butter

ounces andouille sausage or hot links, cut into small cubes

3/4 cups (or more) low-salt chicken broth

cup instant grits

Directions

Melt 1 tablespoon butter in heavy large saucepan over medium-high heat. Add sausage and sauté until brown, about 3 minutes. Add 3 3/4 cups broth and bring to boil. Gradually whisk in grits. Reduce heat to medium and simmer until mixture is thick, stirring occasionally, about 8 minutes. Mix in more broth by 1/4 cupfuls to thin, if desired. Stir in remaining 3 tablespoons butter. Season grits to taste with salt and pepper and serve.

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