For the grilled grit squares:
1)Bring the water and salt to a boil in a large saucepan over high heat, gradually stir in the grits. Reduce the heat and simmer until thick, stirring frequently, about 30 minutes.
2)Remove from heat and stir in the parmesan, white pepper, and pepper sauce.
3)Spread the grits onto a 38x25cm pan coated with cooking spray. Allow the grits to cool completely on a wire rack. Then cover with cling film and refrigerate for 30 minutes.
4)Invert grits onto a cutting board and cut into 6 squares. Put the squares on a griddle pan coated with cooking spray, and grill until lightly browned and thoroughly heated for 3 minutes on each side. Remove from the pan onto a plate and keep warm.
For the sausages and prawns:
1) Heat griddle to medium heat. Place the andouille sausage on the griddle and start to cook.
2)Meanwhile, melt the butter in a saute pan (or large frying pan). Stir in the plain flour and cook for 4 to 6 minutes for a medium brown roux. Add the onions, peppers, and celery. Season with salt and cayenne and continue cooking until the vegetables are tender, about 8 minutes.
3)Remove the sausages from the griddle, dice, add to roux, and continue to cook for 2 minutes.
4)Season the prawns with salt and cayenne before adding to the saute pan along with the clam juice and cream. Bring the liquid to a simmer and continue to cook until the mixture coats the back of a spoon, about 8 to 10 minutes.
5)Remove from the heat and stir in the spring onions.
6)To serve, place a grits square in the center of each serving bowl. Spoon the sausage/prawn mixture over the grits and garnish with parsley or chive sprigs before serving. If desired, serve with grilled collard greens.
A viewer, who may not be a professional cook, provided this recipe. the food network kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.