ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grits with Sausage

Photo: Charles Walton; Styling: Cindy Manning Barr
Prep time 20 mins
Cook time 10 mins
Marinate time 8 hrs
Yield Makes 8 servings


  • 1 (16-ounce) package reduced-fat ground pork sausage
  • 4 1/2 cups water
  • 1 teaspoon salt
  • 1 cup uncooked regular grits
  • 1/2 cup cornmeal
  • 1/2 teaspoon pepper
  • Toppings: shredded Cheddar cheese, salsa

How to Make It

  1. Cook sausage in a skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain.

  2. Bring 4 1/2 cups water and salt to a boil in a large saucepan; add grits. Cover, reduce heat, and simmer, stirring occasionally, 10 minutes. Stir in sausage, cornmeal, and pepper; cook, stirring occasionally, 5 minutes. Spoon into a foil-lined 9- x 5-inch loafpan; chill 8 hours.

  3. Remove loaf from pan; cut crosswise into 1/2-inch-thick slices.

  4. Cook slices, in batches, in a skillet coated with cooking spray over medium-high heat 5 minutes on each side or until browned. Serve with desired toppings.

  5. NOTE: For testing puposes only, we used Smithfield 40% Lower Fat Sausage.