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.
Smoked Sausages with Cheese Grits and the Difference Between Grits and Polenta
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. Grits and polenta share a comparable nutty taste and grainy texture and both are made from ground corn. Grits can be made like a soft porridge and can be eaten for breakfast, lunch or dinner with any variety of toppings.
Stone Ground Grits versus 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.
Other Southern Grits Recipes to Add to the Menu
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.
- Scrumptious Grits and Green Casserole.
- Shrimp and Cheddar Grits a low country favorite.
- Easy Cheesy Slow Cooker Grits.
- See this article on Southern Living here for tips on cooking stone ground grits.
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Helpful Kitchen Items:
Smoked Sausages and Cheese Grits
Servings: 6 servings
Calories: 660kcal
Ingredients
- 2 lbs smoked turkey or chicken sausage links
- 3 ½ cups chicken broth plus additional as needed
- 1 12 oz can evaporated milk
- 1 teaspoon table salt
- 1 ¼ cup quick cooking grits [Not instant]
- ½ cup heavy cream or half & half
- 2 tablespoon butter
- 2 cups shredded colby-jack cheese
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 14.5 oz can fire roasted tomatoes
- ½ teaspoon seasoned salt
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon sugar
- 2 tablespoon chopped fresh flat leaf parsley or cilantro
Instructions
- 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.
Nutrition
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
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My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Janinne
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!
Melissa
Thanks so much!