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 Oxmoor House

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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

  1. Combine first 8 ingredients in a 4-quart slow cooker. Stir in sausage.
  2. * Cover and cook on LOW 4 1/2 hours or until thickened, stirring once after 3 hours. Stir in butter, and serve immediately.
  3. Sausage Substitution Tip: Use andouille sausage or regular smoked sausage if you find the hot smoked sausage too spicy.
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