1 cup grits (recommend using old fashioned or stone grits)
1 tablespoon unsalted butter
2 cups smoked gouda cheese, shredded
01For the gravy, in a large skillet over medium high heat, brown the sliced andouille sausage on both sides for 5-7 minutes. Add in the diced onions, sweet red peppers, and butter. Stir everything together and sauté the vegetables until they are tender and fragrant.
02Once the onions and peppers are tender, stir in the garlic paste and then add in half of the flour and begin to stir the flour into the sausage mixture. You may not need all the flour; it all depends on how thick you prefer your gravy. Once you have a pasty consistency, pour in the chicken broth and using a whisk continuously whisk the flour into the gravy to ensure that the four is fully mixed into the broth. The gravy should be a cream color at this point. If you would like a thicker gravy, add more flour at this step. Season with creole seasoning and black pepper.
03Reduce the heat to low and pour in the heavy cream and stir or whisk everything very well. Let the gravy stay warm on the stove while you prepare the grits.
04For the grits, in a medium pot, over medium high heat, bring the milk and broth to a rolling boil. Stir in the grits and butter then reduce the heat to medium low and continuously stir to ensure no clumps in the grits form and that the grits are cooking evenly.
05Once the grits are tender and creamy, reduce the heat to low and add in the shredded smoked gouda cheese. Carefully stir in the cheese until combined and creamy then remove from the heat.
06Spoon the grits into a bowl and then top with the Andouille gravy and enjoy. This dish a best served warm.