Creamy Cheesy Grits with Smoked Sausage

Creamy Cheesy Grits with Smoked Sausage ingredients

• 12 oz Smoked sausage
• 4 cups Water
• 1 cup Quick-cooking grits
• 1 cup Whole milk
• 4 tbsp Unsalted butter
• 1 cup Sharp cheddar cheese
• 1 tsp Salt
• 1/2 tsp Black pepper

How to make Creamy Cheesy Grits with Smoked Sausage

1. Slice the 12 oz smoked sausage into 1/2-inch thick rounds. Heat a large skillet over medium heat and cook the sausage rounds for 5-7 minutes, flipping occasionally, until nicely browned and slightly crispy. Remove the sausage from the skillet and set aside, reserving any drippings.
2. In a medium saucepan, bring 4 cups of water to a rolling boil over high heat, then add 1 teaspoon of salt. Slowly whisk in 1 cup of quick-cooking grits, ensuring there are no lumps.
3. Reduce the heat to low, cover the saucepan, and simmer the grits for 5-7 minutes, stirring occasionally to prevent sticking, until the grits have absorbed most of the water and are tender.
4. Pour in 1 cup of whole milk and continue to simmer, uncovered, for another 3-5 minutes, stirring frequently until the grits reach your desired creamy consistency.
5. Remove the saucepan from the heat. Stir in 4 tablespoons of unsalted butter and 1 cup of shredded sharp cheddar cheese until both are fully melted and incorporated, making the grits extra rich and cheesy.
6. Taste the grits and adjust seasoning with additional salt or 1/2 teaspoon of black pepper as needed. If the grits become too thick, you may stir in a splash more milk or hot water.
7. Divide the hot cheesy grits among serving bowls and top generously with the reserved browned smoked sausage. Serve immediately for a comforting and hearty breakfast.

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