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.

Cheesy Grits with Sausage
Prep time
Cook time
Total time
Cuisine: Southern
Serves: 1
  • 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
  1. Saute your sausage and cook your grits according to packaging directions.
  2. As soon as the grits are done, stir in the remaining ingredients.
  3. Serve your sausage on the side or right on top!
This recipe is for a single serving, but you can easily just increase the ingredients to serve more.



Brie is a fair-weather foodie. She wouldn’t go as far as to say she has a love/hate relationship with food, because she loves food and food clearly loves her; it loves her so much that it holds on as tight as it can and never lets go; mostly in the middle region. Her cooking style involves a lot of butter or garlic or onions, things that have “creamy” or “cheesy” in the title, also anything that you could add bacon to. She’s been making the noms since she was tall enough to reach the counter, and has been eating for even longer*. Brie’s passion for cooking-slash-baking will fluctuate however, usually correlating with how sick she is of doing dishes. Never-the-less, her passion for eating (sushi, take out Chinese, hole in the wall diner-y type foods) is as constant as the sun, the moon, death, and taxes. She also sometimes talks in the third person; don’t worry, you’ll get used to it.
*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…

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