Creole Style Shrimp-Free Grits with Andouille Sausage

Instructions

1. 1In a large heavy-bottomed pot, combine the 3 cups of milk and 1 cup of quick-cooking grits. Bring to a boil over medium-high heat (190.6°C / 190°C), then reduce heat to low (93.33°C / 93°C) and simmer, stirring frequently, for 5 to 7 minutes, or until the grits are thick and creamy. Stir in the 2 tablespoons of butter and the 1 cup of cheddar cheese until fully melted and smooth.
2. 2While the grits are cooking, slice the about 340 g of Andouille sausage into 1.27 cm thick rounds. Place the sausage in a 25.4 cm skillet over medium heat (148.9°C / 150°C) and cook for 5 to 7 minutes, turning occasionally, until browned on both sides.
3. 3Add the 0.5 medium bell pepper, cut into 1.27 cm pieces, and the 0.5 medium onion, also cut into 1.27 cm pieces, to the skillet with the sausage. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables have softened.
4. 4Add the 2 cloves of garlic, minced, to the skillet and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
5. 5Pour in the 1 14.5 oz can of diced tomatoes (undrained) and stir in the 1 tablespoon of Cajun seasoning. Bring the mixture to a simmer over medium heat (148.9°C / 150°C) and cook for 5 minutes, stirring occasionally, allowing the sauce to thicken slightly.
6. 6Spoon the creamy grits into four bowls. Top generously with the Creole sausage and tomato sauce.

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