New Orleans Smothered Shrimp and Andouille Sausage with Creamy Parmesan Peppercorn Grits - Rich and decadent! This was delish! Had to use more than cup of grits (we like them a little thicker). Also used parm & cream to taste.
Old Fashioned Creamy Grits by Saveur. Scott Peacock and Edna Lewis, authors of The Gift of Southern Cooking, take a dim view of fancy ingredients added to grits. "People should really leave grits alone," says Lewis.