Smoked Sausage And Cheddar Grits Skillet

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · Pork · gluten-free, high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 1/2 lb smoked sausage
• 3/4 cup quick grits
• 1 cup shredded sharp cheddar
• 1 1/2 tbsp butter
• 3/4 cup whole milk
• 1 bell peppers
• 1 small yellow onion
• 2 scallions
• to taste smoked paprika, salt and pepper

Method (tap to check — screen stays awake)

1. Slice the sausage into coins on a bias and brown them in a dry skillet over medium-high heat until the edges curl and darken, 5 minutes.
2. Add the peppers and onion to the rendered fat and cook until they soften and take on brown edges, 6 minutes; stir in the paprika.
3. Meanwhile bring the milk and 2 cups water to a bare simmer in a saucepan with a good pinch of salt.
4. Rain the grits in while whisking constantly so no lumps form.
5. Cook 6 to 8 minutes, stirring often, until the grits fall thickly from the whisk and no longer taste raw or gritty.
6. Kill the heat and beat in the butter and cheddar until the grits are glossy and smooth.
7. Spoon the grits into bowls, top with the sausage and peppers, and finish with sliced scallions.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook