Cheesy Grits with Sausage Gravy

Cheesy Grits and Sausage

I have always enjoyed biscuits and gravy, but (as a northerner) could never quite get the idea of serving the gravy over grits. This is the recipe I went with to try to expand my palate.

Cheesy Grits
3 cups water
3/4 cup stone-ground grits
4-ounces grated sharp cheddar cheese
2 tablespoons butter
Salt and pepper to taste

Bring the water to a boil in a deep, heavy-bottomed pot on the stove top. Whisk in the grits and then turn the heat to the lowest setting and put a lid on top.

While the grits are cooking, assemble the gravy.

Sausage Gravy
1 pound ground pork breakfast sausage
2 tablespoons gluten-free all-purpose flour
2 cups milk
1/4 cup strong-brewed coffee
1-3 tablespoons Louisiana-style hot sauce
Salt and pepper to taste

Brown the sausage in a large skillet over medium-high heat. Do not drain. Add the flour and cook over low heat for 5 minutes until it forms a roux and begins to brown.

Remove pan from heat and stir in the coffee. Scape the bottom to get up any brown bits. Add the milk a little at a time, stirring constantly. Return to medium-high heat and stir occasionally until gravy comes to a simmer and starts to thicken, about 10 minutes. Add the hot sauce, salt and pepper to taste, and stir to combine. Remove from heat.

The grits should be soft and creamy by this point. Stir in the cheese and butter.

Divide the grits into shallow bowls and top with gravy. Serve with more hot sauce.

The Verdict: ★★★★★
Okay, now I’m starting to get grits.They were rich and creamy and stood up nicely to the gravy. Adding just the 1/4 cup of coffee really gave the gravy more depth.

The Nutrition:
Cheese + butter + sausage + gravy ? health food.

One year ago – General Purpose Rub v1.5
Two years ago – Flashback Friday

5 thoughts on “Cheesy Grits with Sausage Gravy”

  1. I’ve never put coffee in gravy before. What did it do to the taste? I “started to get grits” when I made bbq shrimp and cheesy grits. Maybe you should try that one next.

    1. I saw it on Diners, Drive-Ins and Dives of all places. They used espresso and ground beans. I think it makes the gravy taste more robust.

  2. Well I’m a southerner and have LOVED grits all my life as well as sausage gravy but have NEVER had the two together like this. Twisted yet awesome. Now I have to try this.

  3. Dave…. remember…grits are just a vehicle … much like pasta… the are the base to carry many flavors. I have lived in the South all my life. And grits are a staple and one can get very creative … love the coffee in the gravy idea… MUST TRY

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