Sausage and grits

I never had grits before I moved to Indiana. It’s just not something that we eat in New England. But, I have to say… I am a fan! (Especially when they’re loaded with cheese…) And to celebrate National Pork Month, let’s cook these cheesy grits with some sausage!




Bring 2-1/2 cups of chicken broth and 3 tablespoons butter to a boil in a large saucepan. Add 1-1/2 cups quick cooking grits to 2 cups milk. Once the broth is boiling, add the milk and grits mixture. Cook for 5-7 minutes, stirring frequently, until the grits are thick.



Add 1 can of cream-style corn, 3/4 cup shredded mozzarella cheese, and 1/4 cup grated Parmesan cheese. Stir until well mixed and the cheeses are melted.



Spread half the grits in the bottom of a casserole dish.



While the grits are cooling a little, cook 1 pound of bulk sausage, 1 onion, and 2 garlic cloves until the sausage is browned and the onion is tender.



Add 2 cups of jarred tomato sauce, and cook until the sauce is warmed through.



Spread the sausage mixture over the grits.



Then drop the rest of the grits over top of the sausage in large spoonfuls.



Top with another 1/4 cup shredded mozzarella and 1/4 cup grated Parmesan cheese. Bake uncovered at 400 degrees for 20 minutes, or until golden brown and bubbly.



Let the casserole sit for about 10 minutes. Serve, and enjoy!



This was also great as leftovers, but the second time around it seemed like there was a lot of grits and not quite so much sausage. I will probably decrease the grits to just 1 cup (instead of 1-1/2 cups) and keep the amount of sausage the same the next time I make this.

Here’s the printable recipe card: