cheesy grits recipe
The Best cheesy grits recipe
What really makes this recipe work for me is how adaptable it is. You can make it a quick breakfast, a hearty lunch, or even a side dish for a bigger meal. And the health benefits? Well, grits are made from whole grains, which means they’re packed with fiber and nutrients that keep you full and steady. I always opt for stone-ground grits because they’re less processed than instant ones, and the cheddar adds a little extra protein without making it feel too heavy. My family doesn’t even notice how good it is for them—just that it tastes amazing. And honestly? There’s nothing like a bowl of cheesy grits on a chilly morning or a lazy weekend when you just want something easy and delicious. It’s the kind of dish that feels like a treat, but it’s really just a perfectly balanced meal.
Cheesy Grits with Smoked Sausage
A creamy, cheesy twist on classic grits, topped with savory smoked sausage and fresh herbs for a hearty and comforting meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 cup stone-ground grits
- 4 cups water or low-sodium chicken broth
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp butter
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 lb smoked sausage (Italian or breakfast style)
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1 tbsp olive oil
👨🍳Directions
-
1
In a saucepan, bring water or broth to a boil. Add grits and reduce heat to low. Stir occasionally for 15-20 minutes until grits are creamy and cooked through. -
2
While grits cook, in a separate skillet, heat olive oil over medium heat. Cook sausage until browned, breaking it into crumbles. Add onions and bell peppers, sautéing until softened (5 mins). Stir in parsley and chives, cooking for 1 minute. -
3
Once grits are cooked, stir in butter, cheddar cheese, and Parmesan until melted and well combined. Season with black pepper and garlic powder. -
4
Divide grits evenly among bowls. Top each serving with the sausage mixture.
🔧Equipment
- Medium saucepan
- Whisk
- Skillet
- Mixing bowls
- Cheese grater
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, add a splash of heavy cream or half-and-half to the grits.
- Substitute smoked turkey sausage for a lighter option.
- Ensure grits are fully cooked to avoid a gritty texture.
Watch Video Of How Cheesy Grits with Smoked Sausage Works
❓ Frequently Asked Questions About Cheesy Grits with Smoked Sausage
What is the best way to cook cheesy grits to ensure they are creamy and smooth?
To achieve creamy, smooth cheesy grits, start by using 2 cups of water or low-sodium broth for every ½ cup of grits. Bring the liquid to a boil, then stir in the grits and a pinch of salt. Reduce heat to low, cover, and simmer for 15–20 minutes, stirring occasionally to prevent sticking. For extra creaminess, add ½ cup heavy cream or half-and-half and ½ cup shredded cheddar cheese after 10 minutes, stirring until melted. For a richer texture, you can also add a splash of milk or butter at the end.
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Can I substitute regular grits for instant grits in this recipe?
Yes, but the texture will differ. Regular (coarse) grits will take longer to cook (~25–30 minutes) and yield a thicker, more rustic result, while instant grits will cook in just 5–7 minutes but may be less creamy. For the best balance, use quick-cooking grits (like Bob’s Red Mill or Southern Living brand), which cook in about 15 minutes and hold up well to cheese and cream.
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Why do my cheesy grits turn out mushy or undercooked?
Mushy grits usually happen when they’re overcooked or not stirred enough. To avoid this:
– Use the right ratio (½ cup grits per 2 cups liquid).
– Simmer gently—never boil vigorously, as it burns the starch.
– Stir frequently (every 5 minutes) to prevent clumping.
– Check doneness early—they should be thick but still slightly creamy, not dry. If they’re undercooked, add a splash of milk or broth to loosen them.
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What cheeses work best in cheesy grits, and how do I incorporate them?
The best cheeses for cheesy grits are shredded or grated (to melt smoothly) and mild to medium-flavored (avoid overly sharp cheddars). Top picks:
– Sharp cheddar (classic choice, melts well)
– Monterey Jack (creamy and mild)
– Gruyère or Swiss (nutty depth)
– Parmesan (for a salty, savory kick)
To incorporate:
1. After 10 minutes of cooking, stir in ½ cup shredded cheese (plus ¼ cup for extra richness).
2. For a baked grits version, mix cheese into the grits before baking at 350°F (175°C) for 20–25 minutes with milk or cream.
3. For a cheesy grits casserole, fold cheese into the cooked grits before topping with breadcrumbs and baking.
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Can I make cheesy grits ahead of time and reheat them?
Yes, but texture changes slightly. Make ahead:
– Cook grits as directed, stir in cheese, and let cool. Store in an airtight container for up to 3 days.
– Reheating tips:
– Stovetop: Warm with a splash of milk, butter, or broth (5–7 minutes, stirring).
– Microwave: Add ¼ cup water or milk, cover loosely, and microwave in 2-minute bursts, stirring between.
– Baked version: Reheat at 350°F (175°C) for 15–20 minutes, covered, with a little milk to prevent drying.
For best results, serve grits fresh, but reheating works if you add moisture to restore creaminess.
