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!
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.
Heat the milk, water, butter, salt, pepper and cayenne until starting to boil. Stir in the grits and cook until it starts to thicken.
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 serve hot with an egg and some minced parsley on
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