Andouille Sausage & Greens with Cheese Grits
Prep time
Cook time
Total time
Serves: 4 servings
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Dish up the cheese grits and top with the sausage and greens. Serve immediately.
Recipe by The Daring Gourmet at