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Home Recipes Grits with Summer Sausage

Grits with Summer Sausage

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1 Cup of quick cooking grits
1/2 stick of unsalted butter
1 tablespoon of salt (black hawaiian lava salt or kosher salt preferred)
2 eggs (well beaten)
1 cup of sharp cheddar cheese
1 jalapeño (seeded)
7 1/16 in slices of summer sausage (1 perfer Pinio Grigio White Wine Salami Recipe #5)
1/3 cup of green chiles
1 t galic powder
1 t Lake Shore Drive seasoning (optional)

Cook the grits (with the salt and butter) according to the directions on the package.
Remove from the heat and let rest while you prepare the next ingredients.
Remove seeds from jalapeños and dice. 
Beat those eggs.
Slice the sausage and then dice the slices.
Add all the remaining ingredients including the cheese, approved chiles and the seasonings to the grits and stir well.
Pour the grits into a greased 8 in casserole dish.
Bake for 1 hour.

Top the casserole with additional cheese and cilantro leaves as it comes out of the oven.

Let cool slightly before slicing and serving.

Spices are available in Geneva, IL at The Spice House