I’ve been a fan of grits since I was a wee child. It wasn’t really popular where I grew up, so it was a bit of an anomaly. I would serve it to my friends for breakfast after a sleepover, and they would complain and call it “grule”.
Normally I eat my grits sweet with some brown sugar or berry syrup. (Shout out to my homie, Boysenberry syrup!) But I’m told, that normal people eat them savory, so I started doing a delicious and wonderfully salty cheesy style grit.
Cheesy grits are great on their own, but I think serving them with some tasty tasty sausage really rounds it out as a meal. What’s pictured here is some sweet Chinese Sausage, which Cat’s in love with, but any kind of sausage would make for a great complement; I suggest hot links.
- 1 serving grits, cooked to your packages directions
- 2 tablespoons grated sharp cheddar
- 2 teaspoons grated fresh Parmesan
- ¼ teaspoon black pepper
- ½ cup sliced sausage
- Saute your sausage and cook your grits according to packaging directions.
- As soon as the grits are done, stir in the remaining ingredients.
- Serve your sausage on the side or right on top!
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…