In a large skillet, heat clarified butter until hot. Add andouille and garlic and sauté for 4–5 minutes. Remove from heat and drain off excess fat using a fine mesh strainer. Set the andouille and garlic aside.

In a large saucepan, bring the milk, seasonings, and butter to a boil. Slowly pour in grits while stirring constantly. Reduce heat to low. Continue to stir for 15 minutes. Add the sautéed andouille and garlic mix, and cheese. Serve immediately.

Yield: 8-10 servings