1 lb sausage
2 cans Cream of Potato soup
1 (14.75 oz) can cream corn
3 cups milk
1 Tbsp cajun seasoning
1/2 cup quick grits
1 1/2 cups water
In a small saucepan, bring 1 1/2 cups of water to a boil. Stir in 1/2 cup of quick grits. Cover and reduce heat to low. Cook for 5 minutes, until grits are done, stirring often. Brown sausage over medium-high heat in a 4- to 5-quart Dutch oven. Stir in Cream of Potato soup, cream corn, 2 1/2 cups milk and cajun seasoning. Stir in cooked grits. If soup is too thick, add more milk. Simmer over low heat until heated through, approximately 10 minutes.
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