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!
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.