Step 1

Bring 4 cups water, 1 cup whole milk, and 1 1⁄4 tsp. kosher salt to a boil in a medium saucepan over medium-high. Gradually whisk in 1 cup uncooked stone-ground grits; return to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until creamy and thickened, 25 to 30 minutes.

Step 2

Cook 8 oz. chopped andouille sausage in a large skillet over medium until lightly browned, about 4 minutes; drain on paper towels.

Step 3

Remove from grits heat, and stir in 3⁄4 cup whole buttermilk, 2 Tbsp. unsalted butter, and cooked sausage. Add 8 oz. smoked Gouda cheese, 2 Tbsp. chopped fresh flat-leaf parsley, and 1 Tbsp. hot sauce. Stir until Gouda cheese is melted and smooth.