Skillet Grits with Smoked Andouille and Greens

By AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Creamy stone-ground grits complemented by smoky andouille sausage and sautéed greens, delivering soulful comfort in every spoonful. This American Southern-inspired comfort-food recipe, ready in about 45 minutes, pairs stone-ground grits, water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 4 American Southern cuisine 420 cal/serving

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Ingredients

1 cup stone-ground grits
4 cups water
1 tsp salt
1 cup sharp cheddar cheese, shredded
8 oz andouille sausage, sliced
2 tbsp olive oil
3 garlic cloves, minced
4 cups collard greens, chopped
1/2 tsp black pepper
1/4 tsp crushed red pepper flakes
1 tbsp lemon juice

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Instructions

Step 1: In a medium saucepan, bring 4 cups water and 1 tsp salt to a boil. Slowly whisk in 1 cup stone-ground grits, reduce heat to low, and cook, stirring frequently, for 20-25 minutes until thick and creamy.
Step 2: Remove grits from heat and stir in 1 cup shredded sharp cheddar cheese until melted and smooth.
Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 8 oz sliced andouille sausage and cook for 5 minutes until browned and slightly crisp.
Step 4: Add 3 minced garlic cloves to the skillet and sauté for 1 minute until fragrant.
Step 5: Stir in 4 cups chopped collard greens, 1/2 tsp black pepper, and 1/4 tsp crushed red pepper flakes. Cook for 5-7 minutes until greens are tender and slightly wilted.
Step 6: Finish with 1 tbsp lemon juice to brighten the flavors. Serve the sausage and greens mixture spooned over the cheesy grits.