Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Andouille Cheese Grits

  • Yield: 4 servings



  • Brown the Andouille in a saucepan, over medium-high heat, cooking it for about 4 minutes. Add the milk, salt, cayenne, and butter and bring to a boil. Add the grits and reduce the heat to medium. Stir for 30 seconds, then add the cheese and stir until the cheese melts. Cook, uncovered, for 4 to 5 minutes, or until the grits are tender and creamy.
  • Serve immediately.