Andouille and Cheddar Grits Casserole

Name: Andouille and Cheddar Grits Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Cajun
Ingredients: 12 oz andouille sausage, sliced into rounds; 1.5 cups stone-ground or old-fashioned grits (not instant); 4 cups low-sodium chicken broth; 2 cups water; 4 tbsp unsalted butter; 1.5 cups sharp cheddar cheese, shredded; 4 large eggs, beaten; 1/2 cup heavy cream; 6 green onions, sliced; 4 garlic cloves, minced; 1 tsp Cajun seasoning; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; as needed nonstick cooking spray

A hearty Southern breakfast casserole of smoky andouille sausage and sharp cheddar folded into creamy baked grits, perfect for feeding a crowd on a weekend morning.

65 minEasyServes 6510 cal/serving

CajunBreakfastOvenHigh ProteinNut-FreeAlcohol-Free

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Ingredients

12 oz andouille sausage, sliced into rounds
1.5 cups stone-ground or old-fashioned grits (not instant)
4 cups low-sodium chicken broth
2 cups water
4 tbsp unsalted butter
1.5 cups sharp cheddar cheese, shredded
4 large eggs, beaten
1/2 cup heavy cream
6 green onions, sliced
4 garlic cloves, minced
1 tsp Cajun seasoning
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
as needed nonstick cooking spray

Instructions

1

Preheat oven to 375°F (190°C). Spray a 9x13-inch baking dish with nonstick cooking spray.
2

Bring 4 cups low-sodium chicken broth and 2 cups water to a boil in a large saucepan. Whisk in 1.5 cups stone-ground or old-fashioned grits (not instant) and 1 tsp kosher salt, reduce heat to medium-low, and cook, stirring often, until thickened, about 20 minutes.
3

Remove grits from heat and stir in 4 tbsp unsalted butter, half of 1.5 cups shredded sharp cheddar cheese, and 1 tsp Cajun seasoning. Let cool for 5 minutes.
4

Whisk together 4 beaten large eggs and 1/2 cup heavy cream in a small bowl, then stir into the grits along with 4 minced garlic cloves and most of 6 sliced green onions (reserve some for garnish). Season with 1/2 tsp freshly ground black pepper.
5

Meanwhile, cook 12 oz sliced into rounds andouille sausage in a skillet over medium-high heat until lightly browned on both sides, about 4 minutes. The sausage is pre-cooked but should reach 165°F (74°C) internally when heated through.
6

Fold the browned andouille sausage into the grits mixture. Pour into the prepared baking dish and top with the remaining sharp cheddar cheese.
7

Bake until the top is golden and the center is set, 25 to 30 minutes. Let rest 5 minutes before serving. Garnish with reserved green onions.

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Questions

What oven temperature does Andouille and Cheddar Grits Casserole need?

For Andouille and Cheddar Grits Casserole, the oven is set to 375 F (about 190 C) in step 1. The longest stretch at that heat is 30 minutes, in step 7. The target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

How do I know the sauce has reduced enough in Andouille and Cheddar Grits Casserole?

Go by step 2, and note that a wider pan gets there faster. The usual test is that the sauce coats the back of a spoon and a finger drawn through it leaves a clean line.

What can I use instead of andouille in Andouille and Cheddar Grits Casserole?

The entry for Andouille and Cheddar Grits Casserole calls for 12 oz andouille sausage, sliced into rounds. In its place: Any smoked sausage such as kielbasa, plus a pinch each of cayenne and smoked paprika.

How many calories are in Andouille and Cheddar Grits Casserole?

One serving (the recipe makes 6) is about 510 calories, with 22 g protein, 38 g carbohydrate and 26 g fat, plus 1 g fiber and 680 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Andouille and Cheddar Grits Casserole ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Andouille and Cheddar Grits Casserole within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through.

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