Photo by: Photo: Charles Walton; Styling: Cindy Manning Barr

Grits with Sausage

  • Yield: Makes 8 servings


  • 1 none (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: none shredded Cheddar cheese, salsa


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

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.

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

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.

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


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Grits with Sausage Recipe