Very tasty! Would be excellent for brunch.
Spicy Sausage Grits
Photo: Oxmoor House
With a spicy blend of sausage, corn, and creamy cheese grits, you can't go wrong serving this great version of a Southern classic to your non-Southern guests.
Prep: 10 minutes; Cook: 4 hours, 30 minutes
Slow-Cooker Size: 4-quart
Yield: Makes 6 servings
Recipe from
More From Oxmoor House
Ingredients
- 2 cups uncooked regular grits
- 2 (14-ounce) cans chicken broth
- 2 cups heavy whipping cream
- 1 (10 3/4-ounce) can Cheddar cheese soup
- 1 jalapeño pepper, minced
- 2 cups frozen whole kernel corn, thawed
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons hot sauce
- 1/2 pound hot smoked sausage, sliced (we tested with Hillshire Farms)
- 3 tablespoons butter
Preparation
- Combine first 8 ingredients in a 4-quart slow cooker. Stir in sausage.
- * Cover and cook on LOW 4 1/2 hours or until thickened, stirring once after 3 hours. Stir in butter, and serve immediately.
- Sausage Substitution Tip: Use andouille sausage or regular smoked sausage if you find the hot smoked sausage too spicy.
Spicy Sausage Grits Recipe at a Glance
- COURSE: Casseroles, Side Dishes/Vegetables
- COOKING METHOD: Slow Cook
- PUBLICATION: Oxmoor House
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