Grilled Andouille Grits

Ingredients

• 2 tablespoons butter melted
• 14.5 ounce chicken broth canned
• 0.8 cup half-and-half 
• 1 cup quick-cooking grits uncooked
• 0.5 teaspoon salt 
• 0.5 cup spicy sausage smoked chopped
• 2 tablespoons vegetable oil 
• 0.5 large vidalia onion chopped

Equipment

• baking sheet
• sauce pan
• grill

Directions

1. Saut onion and sausage in hot oil in a 3-quart saucepan over medium-high heat until tender.
2. Add chicken broth and half-and-half; bring to a boil. Gradually stir in grits and salt. Cover, reduce heat, and simmer, stirring occasionally, 10 minutes or until thickened.
3. Pour grits onto a lightly greased baking sheet into a 10 1/2-inch circle (should be about 1/3-inch thick); cover and chill 8 hours.
4. Invert grits circle onto a flat surface; cut into 8 wedges.
5. Brush top and bottom of each wedge with melted butter.
6. Grill, uncovered, over medium heat (about 300 to 35
7. to 4 minutes on each side.
8. Remove and keep warm.
9. Note: Grits may be broiled, if desired. Prepare as directed, and arrange buttered wedges on baking sheet. Broil 6 inches from heat 2 minutes on each side or until golden.