Baked Andouille and Grits with an Egg

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We love grits at our house. We eat them for dinner, lunch and breakfast. This recipe could be any one of those and taste delicious each time. I use chicken sausage because it’s got less fat, but the pork sausage have a rich flavor that can’t be imitated.

You can change up the recipe to your own tastes. Use Italian sausage or keilbasa instead of andouille. Change the cheese to mozzerella or Swiss. Cheddar adds a nice richness too. Whatever you choose, you’ll make it again and again. These grits are that good!

Here’s How to Do it:

Preheat the oven to 350°.

Heat olive oil in a heavy skillet. Add the whole sausage and brown on all sides.

Add the pepper and lightly sauté, just until it starts to sweat.

This recipe uses Hungarian peppers. They are small, fit in your palm, and rounded. The flavor is sweet with just a hint of a bite. Regular red pepper can substitute.

grits

Heat the milk, water, butter, salt, pepper and cayenne until starting to boil. Stir in the grits and cook until it starts to thicken.

grits

Cut the sausage into thick slices and stir into the grits. Also stir in the red pepper.

When it is thick, but still soupy, stir in 1/3  cup of the cheese and transfer to a baking dish.

Top with the remaining cheese.

Bake for  30 to 40  minutes, or until thick and golden on top.

Let cool and cut into squares.

Serve hot with an egg and some minced parsley on top.

grits

© Copyright 2019 The Lazy Gastronome

grits

Baked Andouille and Grits with and Egg

You can use regular pork andouille or, as I did, chicken for less fat. But either way, this is a tasty and rib sticking breakfast!

Course: Breakfast, brunch
Cuisine: American
Keyword: andouille, cheese, eggs, grits, peppers, sausage
Servings: 4 people
Author: HelenFern
Ingredients
  • 4 Andouille Sausage, sliced
  • 2 teaspoons olive oil
  • 1 cup milk
  • 2 cups water
  • 1 Tablespoon butter
  • 1/8 teaspoon salt
  • 1/8 teaspoon lemon pepper
  • pinch cayenne
  • 3/4 cup grits (not instant)
  • 1/2 cup Hungarian pepper, chopped
  • 1 cup shredded pepper jack cheese
Instructions
  1. Preheat the oven to 350°.

  2. Heat olive oil in a heavy skillet. Add the whole sausage and brown on all sides..

  3. Add the pepper and lightly sauté, just until it starts to sweat.

  4. Heat the milk, water, butter, salt, pepper and cayenne until starting to boil. Stir in the grits and cook until it starts to thicken.

  5. Cut the sausage into thick slices and stir into the grits. Also stir in the red pepper.

  6. When it is thick, but still soupy, stir in 1/3  cup of the cheese and transfer to a baking dish.

  7. Top with the remaining cheese.

  8. Bake for  30 to 40 minutes, or until thick and golden on top.

  9. Let cool and serve hot with an egg and some minced parsley on

Recipe Notes

© Copyright 2019 The Lazy Gastronome

grits

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


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2 Responses to Baked Andouille and Grits with an Egg

  1. Jen says:

    Yummm! This looks delicious!!!

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