ABC Grits [Andouille, Beer, Bacon, Cheese]

Ingredients: [makes 4 servings]

12oz Chef Bruce Aidells Cajun Style Andouille

8oz Erin Gold Irish Gouda; shredded

14oz Bud Light; divided

2 cups water

1 cup yellow grits/polenta

5 strips center cut bacon

4 tbsp. unsalted butter; divided

1/4 cup heavy cream

1 1/2 tsp. salt; divided

1 tsp. black pepper

1/2 tsp. white pepper

1/4 tsp. smoked paprika

1/2 tsp. garlic powder

1/2 tsp chili powder

Additional water as needed***

Directions:

Sausage and Bacon: Bake sausage for 8 minutes at 375º in oven in a baking dish. Slice into pieces. Set aside. Cook bacon until crispy. Crumble bacon and set aside. Empty grease from pan, wipe out with paper towel. Add 2 tbsp. butter, and return pan to medium heat. Once butter is melted add slices of Andouille, 2oz beer, 1/2 tsp. salt, 1/2 tsp white pepper, 1/4 tsp. smoked paprika, 1/2 tsp. garlic powder, 1/2 tsp. chili powder. Stir to mix around spice evenly. Cook for 5 minutes; stirring occasionally until beer has reduced off. Toss w/ crumble bacon. Serve atop grits.

Grits: In a large pot heat 2 cups of water and 12oz of beed on medium to simmer. Slowly stir in grits. Reduce to low. Cook for 30 minutes. Stirring every 3 to 5 minutes. Adding 1/4c of water as needed (add about 1/4 of water every 5 minutes. You can use the remainder of 2nd beer needed to supply 14oz to enhance beer taste). Once grits have cooked for 30 minutes add 1/4 cup heavy cream, 2 tbsp. butter, 1 tsp. salt, 1 tsp. black pepper and stir. Slowly stir in 8oz of cheese a little bit at a time; stirring as you add it. Serve with Andouille and bacon.

ENJOY!

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