Sausage Grits

  • Yield 8 to 10 servings

True Southern comfort can be found in this dish.


1 cup quick-cooking grits
4 cups water
2 tablespoons butter
1 pound mild or hot bulk pork sausage, crumbled
1 -- garlic clove, minced
1 teaspoon hot sauce
3/4 teaspoon pepper
2 -- eggs
2 cups (8-ounces) shredded sharp Cheddar cheese
1 -- (7-ounce) can chopped green chiles
1/2 cup chopped red bell pepper


  1. Combine the grits and water in a 3-quart saucepan and bring to a boil over high heat, stirring to mix well.  Add the butter and reduce the heat to low.  Cook, covered, for 5 minutes or until the grits are tender, stirring frequently.  Cool for 30 minutes.
  2. Brown the sausage in a skillet, stirring until crumbly; drain.  Stir in the garlic, hot sauce and pepper.  Beat the eggs in a large bowl.  Add the sausage mixture, cheese, green chiles and bell pepper and mix well.  Stir in the grits.
  3. Spoon into a buttered 9 x 13-inch baking dish.  Bake, uncovered, at 350F for 45 minutes.  Let stand for 5 minutes.  Cut into squares to serve.

Recipe reprinted with permission from The Junior League of the Emerald Coast’s Beach Appetit (The Junior League of the Emerald Coast, Inc., 2004).




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