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Smoked Sausages and Cheese Grits

This fiery recipe for Smoked Sausages and Cheese Grits is a fabulous main dish with a winning flavor combination. It features cheese grits topped with grilled smoked chicken sausages drizzled with a fire roasted tomato sauce that takes this incredible dish to a whole new level. Serve this hearty dish at any time of day for a taste of the South in your mouth.


Easy Smoked Sausages with Cheese Grits Recipe

Just in case, you’ve never had Southern grits here are the basics. Southern grits are made from hominy which are corn kernels that have had the hull and germ removed. They’re ground from white corn and are usually pale in color. At times, you’ll see variations in color and find yellow grits, too. Polenta, on the other hand, has a more coarse texture than grits, since they’re ground from the whole corn kernel and are yellow in color. nd polenta share a comparable nutty taste and grainy texture and both are made from ground corn. can be made like a soft porridge and can be eaten for breakfast, lunch or dinner with any variety of toppings. How to make Cheese Grits with Smoked Sausages:

  • Sausages – Smoked turkey, chicken sausage or kielbasa sliced on the bias.
  • Grits – Quick cooking grits, chicken broth, evaporated milk, salt, heavy cream or half and half and salted or unsalted butter.
  • Cheese – Shredded colby-jack cheese or sharp cheddar cheese.
  • Sauce for Sausages – Onion, garlic and canned fire roasted tomatoes.
  • Seasonings – Seasoned salt, crushed red pepper flakes, dried oregano, dried basil and sugar.
  • Garnish – Chopped fresh flat leaf parsley or cilantro.

How to Make the BEST Smoked Sausages with Cheese Grits Recipe

  • What’s the difference between stone ground grits and quick cooking grits? Stone ground grits are hands down the gold standard. That said, they take much longer to cook than quick cooking grits and are sometimes left off the menu due to that. When there’s time, go for stone ground they’re amazing. When time is an issue, it’s perfectly acceptable to use quick cooking grits instead. Let me clarify by saying quick cooking, not instant grits. Cooked properly they form a delicious base for this recipe and many others.
  • Kitchen tools you’ll need: 4 quart saucepan, sharp knife and cutting board, measuring cups and spoons, whisk and skillet.
  • You can adapt the kind of cheese for this recipe using your favorite cheese.
  • Store Cheese Grits with Smoked Sausages chilled in the refrigerator for up to 3 days.
  • Store them separately as they reheat different. When reheating grits on the stovetop over medium heat, you’ll need to add additional liquid to thin.
  • You could use cream, milk, chicken stock or water.
  • Reheat the sausages gently in the microwave or on the stovetop just until heated through then spoon over the grits.

More Southern Grits Recipes to Make

Grits are to a Southerner what polenta is to an Italian. We love to top them with fried or scrambled eggs along with bacon or ham, sausage gravy,  crawfish, grillades or shrimp just to name a few. The options are endless.


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Smoked Sausages and Cheese Grits

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: smoked-sausage-cheese-grits-with-fire-roasted-tomato-sauce
Servings: 6 servings
Calories: 660kcal
Author: Melissa Sperka


  • 2 lbs smoked turkey sausage, chicken sausage or kielbasa sliced on bias
  • 3 1/2 cups chicken broth plus additional as needed
  • 1 12 oz can evaporated milk
  • 1 tsp table salt
  • 1 1/4 cup quick cooking grits [Not instant]
  • 1/2 cup heavy cream or half & half
  • 2 Tbsp butter
  • 2 cups shredded colby-jack cheese
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 14.5 oz can fire roasted tomatoes
  • 1/2 tsp seasoned salt
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp dried oregano
  • 1/4 tsp dried basil
  • 1/4 tsp sugar
  • 2 Tbsp chopped fresh flat leaf parsley or cilantro


  • Grill smoked sausages on a grill pan or outdoor grill over medium-high for 5 minutes each side and heated through. Remove to a platter and keep warm.
  • To prepare the grits: In a heavy bottomed saucepan, bring the chicken broth, evaporated milk and table salt to a boil.
  • Add the grits in a steady stream, whisking constantly, until fully combined. Adjust the temperature to low and allow grits to slowly bubble and thicken. Cook covered for 15-20 minutes until smooth and creamy. Stir periodically to prevent sticking. Add extra broth when needed to thin.
  • After grits have reached desired consistency stir in the half & half, butter and shredded colby-jack cheese. Stir until the cheese melts. Remove from heat, keep warm.
  • While grits cook, In a medium size saucepan saute the diced onion in a couple of drizzles of olive oil. Saute for 3-5 minutes until onion is soft, translucent and beginning to brown. Add the minced garlic. Saute for one minute longer.
  • Add fire roasted tomatoes, seasoned salt, pepper flakes, oregano, basil and sugar. Cover simmering over low heat for 10 minutes until tomatoes break down. Mix in parsley. Keep warm until serving. (Easily doubles)
  • To plate: Slice the grilled sausages on bias. Spread the grits onto a plate, top with sausage slices and drizzle the fire roasted tomato sauce. Garnish with additional parsley if desired. Serve immediately.


Serving: 1serving | Calories: 660kcal | Carbohydrates: 37g | Protein: 38g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 2942mg | Potassium: 276mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1225IU | Vitamin C: 14mg | Calcium: 344mg | Iron: 3mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. Delicious. Followed recipe almost completely. Had green onion smoked sausage, stone ground grits and sharp cheddar. Subbed half-and-half for evaporated milk, used Tony Chachere Creole Seasoning and 1/4 tsp crushed red pepper flakes. Cut fresh flat leaf parsley from herb garden. Recipe is a keeper!

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