Sausage and Cheddar Grits
This Sausage and Cheddar Grits recipe transforms humble cornmeal into a creamy, cheesy Southern breakfast classic studded with savory sausage. Available as both a quick stovetop version and a make-ahead casserole, it's perfect for weekday breakfasts or weekend brunches. The secret lies in cooking stone-ground grits low and slow, then folding in browned sausage and sharp cheddar for a comfort food experience that'll make you rethink breakfast.
Ingredients
- 1 pound breakfast sausage hot or mild, your choice
- 1 cup stone-ground grits not instant
- 4 cups chicken broth or 2 cups broth, 2 cups water for milder flavor
- 1 cup whole milk
- 2 tablespoons butter
- 2 cups sharp cheddar cheese shredded
- ¼ cup green onions chopped (plus extra for garnish)
- 2 cloves garlic minced
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional
- Salt to taste
- 2 large eggs lightly beaten (for casserole version only)
Optional add-ins
- Diced bell peppers
- Diced jalapeños for extra heat
- Crispy bacon bits
- Diced tomatoes
- Fresh herbs like thyme or parsley
Instructions
For Stovetop Sausage and Cheddar Grits
- Brown the sausage: In a large skillet over medium heat, cook the sausage, breaking it into crumbles with a wooden spoon. Cook until no longer pink, about 5-7 minutes. Transfer to a paper towel-lined plate to drain, reserving about 1 tablespoon of drippings in the pan.
- Sauté aromatics: In the same skillet with the drippings, add green onions (white parts) and garlic. Sauté until fragrant, about 1 minute.
- Cook the grits: In a medium pot, bring the chicken broth and milk to a gentle boil. Slowly whisk in the grits, stirring constantly to prevent lumps. Reduce heat to low and cook, stirring frequently, for about 15-20 minutes until thick and creamy. (Stone-ground grits take longer than quick-cooking varieties, so adjust time accordingly.)
- Add the good stuff: Once the grits are tender, stir in the butter until melted. Remove from heat and add 1½ cups of the cheddar cheese, stirring until completely melted and incorporated.
- Combine everything: Fold in the cooked sausage, sautéed green onions and garlic, black pepper, and cayenne if using. Taste and add salt as needed (the amount will depend on how salty your broth and sausage are).
- Serve it up: Spoon into bowls, top with remaining cheese and green onion tops. Serve immediately while hot and creamy.
For Baked Sausage and Cheddar Grits Casserole
- Follow steps 1-5 above, but cook the grits slightly less time as they'll continue cooking in the oven.
- Add eggs: Allow the grits mixture to cool slightly, then quickly whisk in the beaten eggs to create a more soufflé-like texture.
- Prepare for baking: Preheat oven to 350°F. Grease a 9x13 baking dish. Pour the grits mixture into the dish and top with the remaining ½ cup of cheese.
- Bake: Place in the oven and bake for 30-35 minutes until set in the middle and golden on top.
- Rest and serve: Allow to rest for 5 minutes before serving. Garnish with additional green onions.
Notes
- For creamier grits, stir them frequently during cooking and don't be afraid to add more liquid if they're getting too thick.
- Stone-ground grits have the best flavor, but they take longer to cook than quick-cooking versions. Don't try to substitute instant grits—they'll give you a very different texture.
- The key to perfectly creamy grits is cooking them low and slow. Rushing them will result in a gritty texture (not the good kind of gritty!).
- For make-ahead convenience, prepare the casserole version through step 3, cover, and refrigerate overnight. Let it sit at room temperature for 15 minutes before baking, and add 10-15 minutes to the baking time.
- Leftover stovetop grits will thicken considerably when cool. To reheat, add a splash of milk or broth and warm gently, stirring often.
- The casserole version freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.