In a saucepan over medium-high heat bring the water and milk to a boil. While stirring add the salt and grits, reduce to a simmer, cover and cook for 25 minutes, stirring occasionally.
2 cups whole milk, 2 cups water, 1 cup grits, ½ tablespoon salt
While the grits are cooking in a sauté pan, over medium-high heat, melt the butter and sauté the onions, paprika, pepper, and bell peppers. Cook for 5 minutes until they are softened.
2 tablespoons butter, ½ cup red bell pepper, ½ cup yellow bell pepper, ½ cup onion, ½ teaspoon paprika, ¼ teaspoon black pepper
Add the sausage and cook for another 5 minutes. Add the garlic and cook for another minute and remove from the heat.
1 pound andouille sausage, 1 tablespoon garlic
Once the grits are cooked pour in the half-and-half and butter and stir until the butter is melted and the grits are smooth and creamy.
½ cup half-and-half, 2 tablespoons butter
Place the grits in a bowl and top with the andouille sausage mixture. Add a fried egg if desired and garnish with green onions.
1 tablespoon green onions