Of Native American origin, grits are a staple food of the American South. In fact, three-quarters of grits sold in the U.S. are bought in the South. And the Southerners are downright proud of their grits, so much so that several Southern states have passed bills elevating the stature of grits. Take this statement from South Carolina:
“Whereas, throughout its history, the South has relished its grits, making them a symbol of its diet, its customs, its humor, and its hospitality, and whereas, every community in the State of South Carolina used to be the site of a grits mill and every local economy in the State used to be dependent on its product; and whereas, grits has been a part of the life of every South Carolinian of whatever race, background, gender, and income; and whereas, grits could very well play a vital role in the future of not only this State, but also the world, if as Charleston’s The Post and Courier proclaimed in 1952, “An inexpensive, simple, and thoroughly digestible food, [grits] should be made popular throughout the world. Given enough of it, the inhabitants of planet Earth would have nothing to fight about. A man full of [grits] is a man of peace.”“
Indeed, could grits really be the solution to world peace?
Well let’s give it a try, shall we? Let’s everyone sit down to a plate of grits tonight!
And even if it doesn’t change the whole world, there’s no denying that Southern cuisine is a delight and will change your world, even if only during the course of the meal!
These cheesy grits form a pillowy foundation for a topping consisting of spicy andouille sausage, healthy greens and caramelized onions. Fast, easy, good!
Let’s get started!
Make the Cajun seasoning in advance and set aside until ready to use: Place all the spices in a coffee or spice grinder and grind to a fine powder.
To make the cheese grits, bring the milk and chicken broth to a boil in a medium saucepan and add the salt and pepper. Gradually whisk in the cornmeal then decrease the heat to low, cover and cook for about 20 minutes, whisking every few minutes to prevent scorching and lumps.
Remove from heat and stir in the butter.
Add the Cheddar and Parmesan and stir until combined and melted. Cover until ready to serve.
While the grits are cooking, in a skillet over medium-high heat, heat the oil and brown the sausage on both sides. Add the onion and 2 teaspoons of Cajun seasoning. Cook the onions until soft and translucent and beginning to brown, 6-8 minutes.
I’ve used kale here but you can use the greens of your choice (eg, Swiss chard, collard greens or a combination, including a few mustard greens). Wash, rinse, remove the hard stems and chop.
Add the greens to the sausage and onions, add the chicken broth, and cover and cook for 3-4 minutes or until the kale is wilted and tender. Add more Cajun seasoning, cayenne pepper, and salt to taste.
Dish up the cheese grits and top with the sausage and greens. Serve immediately.
Enjoy!
- For the Cheese Grits:
- 2¼ cups whole milk
- 2 cups chicken broth
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup coarsely ground cornmeal
- 3 tablespoons butter
- 1 cup sharp Cheddar cheese, grated
- ¼ cup grated Parmesan cheese
- For the Sausage and Greens:
- 14 ounces andouille sausage, sliced in ¼ inch thick rounds
- 1 tablespoons cooking oil
- 1 yellow onion, diced
- ¼ cup chicken broth
- 2 small bunches greens (kale, swiss chard or collard greens. I used kale), washed, drained, hard stems removed and chopped
- For the Cajun Seasoning:
- ½ tablespoon sweet paprika
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried thyme
- ¼ teaspoons dried oregano
- ⅛ teaspoon cayenne pepper
- Make the Cajun seasoning in advance and set aside until ready to use: Place all the spices in a coffee or spice grinder and grind to a fine powder.
- To make the cheese grits, bring the milk and chicken broth to a boil in a medium saucepan and add the salt and pepper. Gradually whisk in the cornmeal then decrease the heat to low, cover and cook for about 20 minutes, whisking every few minutes to prevent scorching and lumps. Remove from heat and stir in the butter. Add the Cheddar and Parmesan and stir until combined and melted. Cover until ready to serve.
- In a skillet over medium-high heat, heat the olive oil and brown the sausage on both sides. Add the onion and 2 teaspoons of Cajun seasoning. Cook the onions until soft and translucent and beginning to brown, 6-8 minutes.
- Add the greens to the sausage and onions, add the chicken broth, and cover and cook for 3-4 minutes or until the kale is wilted and tender. Add more Cajun seasoning, cayenne pepper, and salt to taste.
- Dish up the cheese grits and top with the sausage and greens. Serve immediately.
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Laura says
This looks so good–I especially love how colorful you have kept the kale!
Kimberly @ The Daring Gourmet says
Thanks, Laura! Yes, the key is to cook it very briefly to maintain the color.
Christie says
I got some grits from an old grits mill run by the most interesting man last year. He was doing everything on old equipment. They are the best tasting grits ever and I loved how he was trying to keep the tradition alive.
Kimberly @ The Daring Gourmet says
That is so neat, Christie! I’m super sentimental and if that man lived near me I’d guaranteed be buying my grits from him.
Adina says
Grits sound a lot like polenta, a staple of Romanian food as well. My children, my son especially, love polenta so I will probably cook this for them, sounds absolutely delicious. I am sure they will not eat the kale (way too green) but I would love that. :)
Kimberly @ The Daring Gourmet says
Ha! My 3 and 5 year olds wont eat it either, Adina, but they do enjoy the rest. Yes, grits and polenta are very similar, both are made from stone-ground cornmeal.
Erin says
All of my favorite things! It’s been too long since I made grits. My kids would devour this – even the greens. ;-) I have never ground spices in a coffee grinder before – mainly because I use my coffee grinder for coffee and hate the thought of buying another grinder! But this post tempts me a bit to indulge in a second grinder…
Kimberly @ The Daring Gourmet says
Erin, nothing beats the flavor of a freshly ground spice blend, you’ll be happy you did it! The Krups grinder I use is only $16 and it has lasted me for years.
Katerina @ Diethood says
Oh my YUM! Grits and andouille sausage has got to be the best of ever comfort food! Or I just love southern food… :-D
Kimberly @ The Daring Gourmet says
Oh, so do I, Katerina! We took a trip to Georgia a year ago and I gained 5 pounds! :)
Toffeeapple says
The last time I had grits was in Charleston, they were superb. I would love to have them again.
Kimberly @ The Daring Gourmet says
You couldn’t have had them in a better place, Toffeeapple. I love visiting the South for its history, architecture and landscape, but going there for the food is always near the top of my list :)
Joy @ Joy Love Food says
I love sausage and grits, this sounds wonderful with the lovely greens!
Kimberly @ The Daring Gourmet says
Such great comfort food, Joy!
Jennifer Stewart says
I believe that grits can bring peace to the world. It certainly brings peace to our house when I make it. If I throw in some cheese, the boys are playing together like it’s my birthday! This reminds me of shrimp and grits bout our store can’t get decent fresh ones. This sausage is a great alternative!
Kimberly @ The Daring Gourmet says
Good comfort food always has that “aaaaah” effect, doesn’t it, Jennifer? You feel good and satisfied and are at peace with everyone and the world :)
David @ CookingChat says
I’m a big Andouille sausage fan. Served with grits as you do looks very good!
Kimberly @ The Daring Gourmet says
It’s yummy, David! The challenge is finding real andouille sausage though – unless you have a local butcher that makes it themselves you can pretty much only find it in the South. And good andouille makes all the difference!
Sara says
I have never made grits before but I do make polenta which is somewhat similar. I definitely need to get my hands on some grits so I can try this!
Kimberly @ The Daring Gourmet says
For sure, Sara! Yes, grits and polenta are very similar, both are made from stone-ground cornmeal.
Michelle @ The Complete Savorist says
Grits..Polenta….whatever it’s called, I love it. This is loaded with so much yumminess I can barely stand it. I am not from the South, total SoCal girl here, but I did live in Texas for a bit and I developed a deep appreciation for Southern cuisine.
Kimberly @ The Daring Gourmet says
Oh I know, Michelle, I’m pretty obsessed with good Southern food myself! Visiting the South gets a little dangerous for me though because I inevitably go back home with extra poundage ;)
Valerie | From Valerie's Kitchen says
I’ve never had grits. Being from California, I guess that’s not a big surprise but I’d really love to try them. Paired with the greens and sausage, this dish looks so comforting!
Kimberly @ The Daring Gourmet says
Super comforting, Valerie! I had polenta long before I ever had grits and it’s very similar.
Maris (In Good Taste) says
I love cheese grits and most Southern food! Looks delish
Kimberly @ The Daring Gourmet says
Thanks, Maris! :)
Cookin Canuck says
I love solution of using grits to procure world peace. Any good food should be able to do that, right? :) This looks like such a delicious dish!
Kimberly @ The Daring Gourmet says
Wouldn’t it be nice if it were that simple? I’m all for it! :)