Smoked Sausage and Grits

This spicy Smoked Sausage and Grits recipe is a flavorful Southern-inspired main dish packed with irresistible flavor. Creamy cheese grits are topped with grilled smoked chicken sausage and finished with a zesty fire-roasted tomato sauce that takes this classic comfort food to the next level. Hearty, satisfying, and full of Southern flair, this smoked sausage and grits recipe is perfect for breakfast, brunch, or dinner.

Easy Smoked Sausage and Grits Recipe

If you’ve never had Southern grits, here’s the basics. Traditional grits are made from hominy, corn kernels that have had the hull and germ removed, then ground from white corn, giving them their typically pale color. You may occasionally see yellow grits as well, depending on the corn used.

Polenta, while similar, is more coarsely ground and made from whole yellow corn kernels. Both grits and polenta share a mild, nutty flavor and a pleasant grainy texture since they’re made from ground corn. Each can be cooked into a soft, creamy porridge and enjoyed for breakfast, lunch, or dinner with a variety of savory or sweet toppings.

Checkout this quick list of ingredients you’ll need to make Smoked Sausage and Grits: (Scroll down for the full printable recipe card.)

• Sausages – Smoked kielbasa sausage pairs beautifully with the cheesy grits.
• Grits – Quick cooking grits, not instant grits.
• Liquid – Chicken broth, evaporated milk and heavy cream gives the grits a creamy texture.
• Butter – Salted butter or unsalted butter for richness.
• Cheese – Shredded colby-jack cheese or sharp cheddar cheese for a melty cheesy flavor.
• Tomatoes – Canned fire roasted tomatoes forms the base of the tomato sauce.
• Onion – Onion expands the flavor.
• Spices – Seasoned salt, crushed red pepper flakes, dried oregano, dried basil and sugar.

How to Make the BEST Smoked Sausage and Grits Recipe

• Prep the Smoked Sausage -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.
• Make the Grits – In a pot bring the chicken broth, evaporated milk and table salt to a boil.
• Whisk in Grits – Add the grits in a steady stream, whisking constantly, until fully combined.
• Cook – Cook covered per the recipe until smooth and creamy. Stir periodically to prevent sticking. Add extra broth when needed to thin.
• Add Half and Half, Butter and Cheese – Stir until the cheese melts. Remove pot from heat, keep warm.
• Sauté Onion and Garlic – In a large skillet, sauté the diced onion until softened, translucent and beginning to brown. Add the minced garlic. Sauté for one minute longer.
• Add Tomatoes and Spices – Add fire roasted tomatoes, seasoned salt, pepper flakes, oregano, basil and sugar. Simmer over low heat until tomatoes break down. Add parsley.
• Serve – Slice the grilled sausages on bias. Spread the grits onto a plate, top with sausage slices and drizzle the fire roasted tomato sauce. Sprinkle with additional parsley, then enjoy.

Kitchen Equipment to Make Smoked Sausage and Cheese Grits Recipe

• 4 quart saucepan or pot.
• Sharp knife and chopping board.
• Measuring cups and spoons.
• Balloon whisk.
• Large skillet.
• Cheese grater.

Recipe Variations, Tips and Substitutions

• Grits – 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.
• Chicken Broth – You can use chicken broth or chicken stock in this recipe.
• Cheese – The sky’s the limit with cheese options. You can adapt using gruyere, swiss, pepper jack, mild cheddar cheese or Parmesan cheese.
• Sausages – You could use turkey sausage, andouille sausage, chorizo sausage or kielbasa in this recipe.
• Tomatoes – I used fire roasted tomatoes in this recipe. You could use Italian seasoned tomatoes, chili seasoned tomatoes, Rotel tomatoes or simply canned diced tomatoes.
• ​Tomato Paste – If you’d like to thicken the tomato sauce, you can use tomato paste adding 1 tablespoon at a time. Repeat until your desired consistency is reached.

Storage and Leftovers

• Leftovers – Store leftover grits, smoked sausage and tomato sauce separately in airtight containers chilled in the refrigerator for up to 3 days.
• Reheating – You can reheat the tomato sauce and sausages gently in the microwave in single servings.
• Reheating Grits – Reheat grits in a saucepan on the stovetop over medium heat, you’ll need to add additional liquid to thin. You could use additional heavy cream, milk, chicken stock or water.
• Reheating Sausage – Reheat the sausages gently in the microwave or on the stovetop in a skillet just until heated through.
• Freezer – You can freeze leftovers in separate containers for up to 1 month. Thaw in the fridge and reheat just before serving. 

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.

• Scrumptious Grits and Green Casserole.
• Shrimp and Cheddar Grits a low country favorite.
• Easy Cheesy Slow Cooker Grits are a game changer.
• Stovetop Cheesy Cheddar Grits.
• Cheddar Chive Spoon Bread is another delicious side dish to make!
• See this article on Southern Living here for tips on cooking stone ground grits.

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Helpful Kitchen Items:

• Skillet
• Measuring Set
• Kitchen Utensils
• Knives and Chopping Board