Sunny's Creamy Jalapeo Cheese Grits with Sausage
Level: Easy
Yield: 4 to 6 servings
Total: 1 hr 20 min Active: 50 min
Nutritional Analysis Per Serving
Serving Size: 1 of 6 servings
Calories: 1250
Total Fat: 108 g
Saturated Fat: 51 g
Carbohydrates: 31 g
Dietary Fiber: 2 g
Sugar: 7 g
Protein: 39 g
Cholesterol: 323 mg
Sodium: 1620 mg
There's truly no place like home. For me, that meant spending nearly every summer at my grandmother's house in North Carolina. Whenever I crave those warm breakfast memories, this comforting dish brings them back to lifecreamy, spicy grits loaded with cheese and paired with golden roasted sausage. It's easy to make and impossible to resist!
Ingredients
Sausage:
- 2 pounds blood sausage in casing (also known as morcilla or English pudding)
- Vegetable oil, for drizzling
Grits:
- 8 tablespoons salted butter
- 2 jalapeo peppers, seeded and finely chopped
- 1/4 cup finely chopped white onion
- Kosher salt and freshly ground black pepper
- 1 cup grits
- 3 cups chicken stock, or more as needed
- 1 cup heavy cream, at room temperature, or more as needed
- 4 ounces whipped cream cheese
- 8 ounces pepper jack cheese, shredded
- 2 scallions, finely chopped
Special equipment: nonstick aluminum foil
Instructions
- For the sausage: Preheat the oven to 400 degrees F. Slice the sausage into 2- to 3-inch pieces and arrange on a baking sheet lined with nonstick aluminum foil. Drizzle or brush with vegetable oil. Roast until golden brown on all sides, flipping halfway through, about 15 to 20 minutes. Turn off the oven and keep the sausage warm while preparing the grits.
- For the grits: In a large pot over medium heat, melt 2 tablespoons butter. Add the jalapeos, onions, a pinch of salt, and several grinds of black pepper. Cook until the onions are soft and the jalapeo aroma fills the kitchen, about 5 minutes. Stir in the grits to coat and blend. Gradually pour in the chicken stock while whisking to prevent lumps. Continue cooking and whisking until the grits start to thicken, then add the heavy cream, still whisking. Keep cooking and stirring until the grits are tender and loose enough to pour, about 15 to 20 minutes; adjust seasoning with more salt if necessary. (If the grits become too thick before they are fully tender, add a bit more stock or a splash of cream.)
- Stir in the remaining 6 tablespoons butter, cream cheese, shredded cheese, and scallions. Mix until the cheese is melted and everything is well combined.
- Ladle into bowls and serve each portion with a sausage link or two on the side. For an extra touch of authenticity, pair with scrambled eggs, biscuits with grape jelly, and a glass of orange juice.
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