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Sausage Cheese Grits

by Natures Garden | Other recipes by this author

This week’s recipe is great for a weekend breakfast, or for a hearty first meal to keep you satisfied until lunch. Use Mills Farm Grits along with your favorite Tink’s Sausage (mild or spicy) and Flat Creek Lodge white cheddar for serious flavor!

  • 4 cups water
  • 1 cup Mills Farm Grits
  • 3 tbl Southern Swiss Butter
  • ½ cup Flat Creek Lodge White Cheddar, grated
  • ½ lb Tinks Sausage, cooked
  • salt and pepper to taste

Prep Time: 0min    Cook Time: 0min    Level: Easy


  • 4.00 cup Water
  • 1.00 cup Grits - Antebellum Coarse White
  • 0.50 cup Cheddar - Flat Creek
  • 3.00 tbsp Butter - Unsalted
  • 0.50 lb Sausage - Mild


  1. Bring the water to a boil, then whisk in the grits. Stir frequently to prevent lumps.
  2. While the grits are cooking, cook the sausage in a skillet, breaking it up into smaller pieces as it cooks.
  3. When the sausage is cooked through, remove from heat and allow to drain on paper towels.
  4. Cook grits until well thickened, about 15-17 minutes.
  5. When they are done, remove from heat and whisk in the butter and cheese.
  6. Next, add the sausage and season to taste with salt and pepper.
  7. Stir well to combine and serve immediately.  

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