🥞 Ingredients
- 1 cup stone-ground grits
- 4 cups water or low-sodium chicken broth
- 1 teaspoon salt
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1 cup shredded sharp cheddar cheese
- 8 ounces breakfast sausage
- 4 large eggs
- ¼ teaspoon black pepper
- Sliced green onions, for garnish
- Hot sauce, for serving
👩🍳 Preparation
Brown the Sausage
Cook the sausage in a skillet over medium heat, breaking it into crumbles, until browned and fully cooked.
⏱ About 7–8 minutesBoil the Liquid
Bring the water or broth and salt to a boil in a heavy saucepan.
⏱ About 5 minutesWhisk in the Grits
Slowly pour in the grits while whisking constantly to prevent lumps. Reduce the heat to low.
⏱ About 1 minuteCook Until Creamy
Cover and cook, stirring frequently, until the grits are tender and thick.
⏱ About 15–20 minutesAdd Milk and Cheese
Stir in the milk, butter, cheddar and black pepper until smooth and creamy.
⏱ About 3 minutesCook the Eggs
Fry or poach the eggs to your preferred doneness while the grits finish cooking.
⏱ About 4–5 minutesAssemble the Bowls
Divide the cheesy grits among bowls and top with sausage and an egg. Garnish and serve.
⏱ Ready to serve📦 Storage
Refrigerate grits and sausage separately for up to 3 days. Reheat grits with extra milk or broth and cook fresh eggs.
🍓 Serving Suggestions
Serve with sautéed greens, sliced tomatoes, biscuits or fresh fruit.