Grilled Andouille Grits

• 1/2 large Vidalia onion, chopped
• 1/2 cup chopped andouille or spicy smoked sausage
• 2 tablespoons vegetable oil
• 1 (14 1/2-ounce) can chicken broth
• 3/4 cup half-and-half
• 1 cup uncooked quick-cooking grits
• 1/2 teaspoon salt
• 2 tablespoons butter or margarine, melted

1. Saute onion and sausage in hot oil in a 3-quart saucepan over medium-high heat until tender. 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.
2. 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.
3. Invert grits circle onto a flat surface; cut into 8 wedges. Brush top and bottom of each wedge with melted butter.
4. Grill, uncovered, over medium heat (about 300u0b0 to 350u0b0) 3 to 4 minutes on each side. Remove and keep warm.
5. 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.

vidalia onion, chopped andouille, vegetable oil, chicken broth, grits, salt, butter

Taken from www.myrecipes.com/recipe/grilled-andouille-grits (may not work)