Grits Bowl with Sausage (Print Version)
# Ingredients:
→ Grits
01 -
2 cups whole milk
02 -
2 cups water
03 -
1 teaspoon salt
04 -
1 cup stone ground grits
05 -
½ teaspoon pepper
06 -
4 tablespoons unsalted butter
07 -
4 ounces shredded sharp cheddar cheese
→ Toppings
08 -
4 large eggs
09 -
12 ounces breakfast sausage
10 -
1 tablespoon chopped fresh chives
# Instructions:
01 -
In a saucepan over medium heat, add milk, water, and salt. Bring to a boil, then slowly whisk in the grits. Reduce heat to medium-low, cover, and cook for about 20 minutes, whisking frequently. If grits begin to stick to pan, reduce heat and add a splash of water. Grits should be creamy and thick, with no rough texture remaining when they're done cooking.
02 -
Remove from heat and add pepper, butter, and shredded cheese. Stir until melted and set aside.
03 -
While grits are cooking, warm a non-stick skillet over medium heat. Crumble sausage into pan and cook until browned on all sides, turning occasionally with a spatula, about 6-8 minutes. Transfer cooked sausage out of pan, draining all but 1 tablespoon of grease.
04 -
Crack eggs into a bowl and whisk until combined. Pour eggs into your greased non-stick skillet over medium to medium-low heat. As eggs begin to set on the bottom of the pan, pull the eggs across the pan with a spatula. This will form egg curds in the pan. Continue pulling and folding the eggs until no liquid remains. Remove from heat.
05 -
Divide cheesy grits between four bowls, then top each bowl with sausage and scrambled eggs. Optionally, add more shredded cheese on top. Garnish with chopped chives and serve immediately.