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Creamy, cheesy, rich and flavorful, these Homemade Cheese Grits are made with spicy, smoky Andouille sausage, spicy jalapeno pepper and copious amounts of butter and gooey cheese.
When I think of grits, I get all giddy and happy.
Because grits are incredible. No joke. If you've had grits, and they aren't one of your favorite things ever, you just haven't tried the right recipe. Like these Cajun shrimp and grits.
And I just couldn't help put goodies like spicy Jalapenos, smoke Andouille sausage and my all time favorite - loads of sharp cheddar cheese.
It's the perfect creamy side dish...if you like this Cheesy Cauliflower Bake, Creamy Mashed Potatoes and Instant Pot Creamed Corn, you'll love these Cheese Grits!
What are Grits?
Grits are typically coarsely ground corn or hominy. There are several different kinds of grits, including quick cooking, instant, and stone ground. They can also be roughly ground to finely ground, depending on your texture preference.
Grits are most often thought of when served with Cajun food, such as New Orleans BBQ Shrimp, this spicy Blackened Catfish, or some good old Shrimp and Grits.
They're so versatile they can be served as a side to so many dishes like this Cajun Roast Quail, Braised Beef Short Ribs, and these Pan Fried Pork Chops,
Ingredients
I use stone ground grits for this recipe as I believe the texture is the best. They take slightly longer to cook, but it's totally worth it (don't worry it's mostly hands off time). Buy stone ground grits online.
Cheddar cheese has an amazing flavor, but you can also use Monterey Jack, Parmesan, or any other kind of cheese.
Andouille sausage adds a wonderful smoky, spicy flavor, but any smoked sausage can be substituted. Buy Andouille sausage online. You can also just use these air fryer sausage links cut up in pieces.
I like to use this homemade Chicken Bone Broth, but any good quality chicken stock will work. I love the flavor and richness of the bone broth,
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Step by Step Instructions
Heat a dutch oven over medium heat and add the diced sausage and butter. Cook for 5-7 minutes, until browned on all sides. Remove from heat and set aside.
Add the diced jalapeno to the pot and saute for 1 minute.
Add the chicken broth, salt and pepper and bring to a boil.
Add the grits and bring back to a simmer.
Stir in the milk and simmer for 30 minutes, stirring occasionally.
Remove from heat and stir in the cream, cheese, and butter.
Garnish with the caramelized sausage and jalapenos.
Using Different Kinds of Grits
You can also make this recipe with instant grits or regular grits. Follow the same instructions as above, just cook for the amount of time indicated on the package. Instant Grits typically cook for 1 minute, and regular grits take about 10 minutes.
That said, I do highly recommend using stone ground grits as they have the best flavor and texture.
Variations
- You can easily make this shrimp and grits by adding some sauteed shrimp (in butter of course) on top of the grits. This New Orleans BBQ Shrimp actually works perfect for this.
- You can stir in different kinds of cheese like Parmesan, Monterey jack or Swiss.
- Serve them topped with poached eggs or sunny side up eggs.
- Top them with any kind of braised meat - they are great with Instant Pot Short Ribs or this Slow Cooker Pot Roast.
- Top the grits with caramelized onions, crumbled bacon or chopped ham. Or all three...
Expert Tips
- Be sure to stir the grits regularly as they can stick to the bottom of the pot.
- If the grits are too thick, add additional milk to thin them out. Add a little at a time.
- Grits are best served right away. However, they can be reheated in a pot over medium low heat. Add in a little bit of milk at a time until the desired consistency is reached.
Did you make these cheese grits? Rate it and leave a comment to let me know how it turned out!
Recipe
Homemade Cheese Grits with Sausage
Ingredients
- 1 cup stone ground grits
- 5 tablespoons unsalted butter plus 1 tablespoon (to cook sausage)
- 16 ounces andouille sausage diced
- 1 jalapeno diced
- 2 cups chicken stock
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups whole milk
- 3 tablespoons heavy cream
- 2 cups sharp cheddar cheese grated
Instructions
- Heat a dutch oven over medium heat and add the diced sausage and butter. Cook for 5-7 minutes, until browned on all sides. Remove from heat and set aside.
- Add the diced jalapeno to the pot and saute for 1 minute.
- Add the broth, salt and pepper to the pot and bring to a boil.
- Add the grits and bring to a simmer. Add the milk and simmer over medium-low heat for 30 minutes, stirring regularly to keep them from sticking.
- Stir in the cream, butter and cheese and serve garnished with the browned sausage and jalapenos.
Expert Tips:
- Be sure to stir the grits regularly as they can stick to the bottom of the pot.
- If the grits are too thick, add additional milk to thin them out. Add a little at a time.
- Grits are best served right away. However, they can be reheated in a pot over medium low heat. Add in a little bit of milk at a time until the desired consistency is reached.
Different Types of Grits
You can also make this recipe with instant grits or regular grits. Follow the same instructions as above, just cook for the amount of time indicated on the package. Instant Grits typically cook for 1 minute, and regular grits take about 10 minutes.Nutrition
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