Sautéed Andouille and Greens with Cheese Grits  Flavorful andouille sausage is cooked up with caramelized onions and sauteed Cajun-seasoned greens served over delicious cheesy grits. It’s Southern comfort food at its best!
Of Native American origin, grits are a staple food of the American South. Â In fact, three-quarters of grits sold in the U.S. are bought in the South. Â And the Southerners are downright proud of their grits, so much so that several Southern states have passed bills elevating the stature of grits. Â Take this statement from South Carolina:
“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, 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.”“
What do you think, could grits really be the solution to world peace? Well it’s certainly worth a try – 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 sauteed greens and caramelized onions flavored with Cajun seasonings. Its fast, easy, and oh so good!
What is Andouille?
Andouille is a type of sausage that originated in France and was later adapted by the Cajuns of Louisiana and has remained a hallmark of Cajun cuisine. The sausage is made of coarsely ground meat, heavily seasoned with garlic, pepper, onions, wine, and other seasonings, and then double smoked. It is very difficult to find authentic andouille outside the deep South but you can readily find sausage labeled as “andouille” with similar seasonings in most places throughout the U.S.. If you cannot find andouille use another flavorful, spicy sausage. Â
Which Greens Should I Use?Â
You can use collard greens, kale, Swiss chard, or any combination of them, including a few mustard greens for added kick.
Sautéed Andouille and Greens with Cheese Grits Recipe
Let’s get started!
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.
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.
Slice the andouille sausage and chop the onions. For the greens 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.
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.
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 more delicious Southern dishes be sure to try our:
- Authentic Jambalaya
- Grillades and Grits
- Sausage Gravy
- Black Eyed Pea Salad
- Cajun Catfish and Chips
- Vegetarian Sausage GravyÂ
- Smoky Black Eyed Pea Soup
- Sweet Potato Pie
- Chicken Fried Steak Burgers
PIN ME!
Andouille and Greens with Cheese Grits
Ingredients
- For the Cheese Grits:
- 2 1/4 cups whole milk
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup coarsely ground cornmeal
- 3 tablespoons butter
- 1 cup sharp Cheddar cheese ,grated
- 1/4 cup grated Parmesan cheese
- For the Andouille and Greens:
- 14 ounces andouille sausage , sliced in 1/4 inch thick rounds
- 1 tablespoons cooking oil
- 1 yellow onion , diced
- 1/4 cup chicken broth
- 2 small bunches greens , kale, swiss chard or collard greens; washed, drained, hard stems removed and chopped
- For the Cajun Seasoning:
- 2 teaspoons sweet paprika
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoons dried oregano
- 1/8 teaspoon cayenne pepper
Instructions
- Make the Cajun seasoning in advance and set aside until ready to use: Place all the spices in a coffee/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 greens are wilted and tender. Add more Cajun seasoning, cayenne pepper, and salt to taste.
- Dish up the cheese grits and top with the andouille and greens. Serve immediately.
Nutrition
First published on The Daring Gourmet October 4, 2015
Mallory says
Just wanted to say that this remains one of our favorite meals from your website (aside from the German recipes). I’ve made it so much I don’t even have to look at the recipe anymore. If grits don’t bring world peace, they sure bring comfort during this stressful time. Thanks!
Kimberly @ The Daring Gourmet says
Well said, Mallory! :) I’m so glad this has become a favorite in your home. We love it too – wholesome and delicious homestyle comfort food. Thank you!
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! :)
Maris (In Good Taste) says
I love cheese grits and most Southern food! Looks delish
Kimberly @ The Daring Gourmet says
Thanks, Maris! :)
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.
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 ;)
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.
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!
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 :)
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!
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 :)
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! :)
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.
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.
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.
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.