Ingredients:

  • 4 cups (950ml) water
  • 1 teaspoon (5ml) salt
  • 1 cup (185g) quick-cooking grits
  • 1 cup (225ml) milk
  • 4 tablespoons (57g) unsalted butter
  • 1 cup (115g) shredded sharp cheddar cheese
  • ½ cup (50g) shredded Monterey Jack cheese
  • 1 pound (450g) smoked sausage, such as andouille or kielbasa, sliced into ½-inch rounds
  • 1 medium yellow onion, chopped (approximately 1 cup/150g)
  • 1 green bell pepper, chopped (approximately 1 cup/150g)
  • 2 cloves garlic, minced (approximately 2 teaspoons)
  • 1/4 teaspoon (1.5ml) black pepper
  • 1/4 teaspoon (1.5ml) red pepper flakes, for heat (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Bring water and salt to a boil in a large saucepan. Whisk in the grits and reduce heat to low. Simmer, stirring occasionally, until thickened, about 5-7 minutes.
  3. Stir in milk, butter, cheddar cheese, and Monterey Jack cheese until melted and smooth. Season with pepper.
  4. While the grits are cooking, heat a large skillet over medium heat. Add sausage and cook until browned, about 5-7 minutes. Add onion and bell pepper and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  5. Stir the sausage mixture into the grits. Pour the mixture into the prepared baking dish.
  6. Bake for 30-35 minutes, or until golden brown and bubbly. This is one of the best recipes using smoked sausage.
  7. Let cool for a few minutes before serving.