Southern Smoked Cheesy Grits Bowl

Allergens

Dairy, Gluten

Ingredients

• 1 cup stone
• ground grits
• 3 cups whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon unsalted butter
• 1 1/2 cups shredded sharp cheddar cheese
• 4 strips thick
• cut bacon, cooked and crumbled
• 2 smoked sausages, sliced
• 6 pickle slices
• Optional: hot sauce, to taste

Instructions

1. In a medium saucepan, bring milk to a simmer over medium heat.
2. Gradually whisk in grits, salt, and black pepper. Cook according to package instructions or until tender, stirring frequently.
3. Remove grits from heat and stir in butter and 1 cup of shredded cheddar cheese until melted and smooth.
4. In a separate skillet, cook sliced smoked sausages over medium high heat for about 2 minutes per side or until browned and crispy. Set aside.
5. Assemble each bowl with a generous scoop of cheesy grits, crumbled bacon, cooked sausage, pickle slice, and hot sauce if desired.

Chef’s Insight

The secret to this dish is using stone-ground grits for a coarser texture and more robust flavor.

Notes

For an extra smoky flavor, use hickory or mesquite wood chips when grilling the sausages.