Cheesy grits with sausage gravy is the ultimate comfort meal—creamy, cheesy grits topped with rich, savory gravy. It’s surprisingly easy to make and perfect for brunch or a hearty dinner. This dish delivers Southern-inspired warmth in every bite.
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Why You’ll Love This Cheesy Grits with Sausage Gravy
Ultimate comfort: Cozy, creamy textures and rich flavors feel like a warm hug.
Balanced flavors: Sharp cheese cuts through the peppery gravy for a mouthwatering contrast.
Easy to make: Simple simmering and gravy-building steps are hard to mess up.
Versatile serving: Perfect for brunch, dinner, or as a crowd-pleasing side.
Ingredients & Tools
For the Cheesy Grits:
- 1 cup stone-ground grits (not instant)
- 4 cups whole milk
- 2 cups water
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 4 tbsp unsalted butter
- 2 cups sharp cheddar cheese, freshly grated
For the Sausage Gravy:
- 1 lb breakfast sausage (mild or spicy, your choice)
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp black pepper, plus more to taste
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt to taste
Tools: A heavy-bottomed medium saucepan, a large skillet, a whisk, and a wooden spoon.
Notes: Using whole milk for both components creates a richer, creamier base. Grating your own cheese from a block ensures it melts smoothly into the grits.
Nutrition (per serving)
| Calories: | 680 kcal |
| Protein: | 28 g |
| Fat: | 45 g |
| Carbs: | 38 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Choose your grits wisely. Stone-ground grits have the best texture and flavor, but they do take a bit longer to cook. Avoid instant or quick-cooking grits, as they can become gummy and lack that wonderful corn flavor.
- Grate your own cheese. Pre-shredded cheese contains anti-caking agents that can make your grits a little grainy. Taking a minute to grate a block of cheddar ensures a velvety, smooth melt.
- Don’t rush the roux. When making the gravy, you need to cook the flour with the sausage fat for a full minute or two. This gets rid of the raw flour taste and is the foundation for a perfectly thickened gravy.
- Season in layers. Season your grits as they cook and your gravy as you build it. Tasting and adjusting at the end is crucial, but building flavor from the beginning makes a more complex dish.
How to Make Cheesy Grits with Sausage Gravy
Step 1: Cook the Grits. In your heavy-bottomed saucepan, combine the milk, water, and salt. Bring it to a gentle simmer over medium heat—watch it closely so it doesn’t boil over. Slowly whisk in the grits in a steady stream. Once they’re all incorporated, reduce the heat to low. You’ll want to cook them for about 20-25 minutes, stirring frequently with a wooden spoon to prevent sticking. The grits will thicken significantly and become tender.
Step 2: Finish the Cheesy Grits. Once the grits are cooked and have a creamy, porridge-like consistency, turn off the heat. Stir in the black pepper and butter until the butter is fully melted and incorporated. Now, add the grated cheddar cheese a handful at a time, stirring until it’s completely melted before adding the next. The grits should become wonderfully smooth and glossy. Cover the pot and set it aside while you make the gravy—it will stay warm and continue to thicken slightly.
Step 3: Brown the Sausage. Place your large skillet over medium-high heat. Add the breakfast sausage, breaking it up with your wooden spoon into small crumbles. Cook until it’s nicely browned and no pink remains, which should take about 6-8 minutes. Do not drain the fat—this is your flavor base for the gravy! You should have a few tablespoons of rendered fat in the pan.
Step 4: Make the Roux. Sprinkle the flour evenly over the cooked sausage and drippings. Stir constantly and cook for about 1-2 minutes. You’re looking for the flour to lose its raw, pasty smell and for the mixture to bubble a bit. This step is what will thicken your gravy and give it a nutty, cooked flavor.
Step 5: Create the Gravy. Gradually pour in the milk, about a cup at a time, whisking continuously after each addition. This prevents lumps from forming. Once all the milk is in, add the garlic powder, onion powder, black pepper, and optional cayenne. Keep whisking as the gravy comes to a simmer. Let it bubble gently for 3-5 minutes, until it thickens to a rich, gravy-like consistency that coats the back of a spoon. Taste and add salt as needed—the sausage can be quite salty, so it’s best to check at the end.
Step 6: Assemble and Serve. Give your cheesy grits a final stir—if they’ve thickened too much, you can whisk in a splash of warm milk to loosen them. Spoon a generous portion of the creamy grits into a bowl and ladle the hot sausage gravy right over the top. Serve immediately while everything is piping hot.
Storage & Freshness Guide
- Fridge: Store grits and gravy separately in airtight containers for up to 3 days.
- Freezer: Freeze gravy for up to 2 months; grits may become grainy after thawing.
- Reviving: Reheat gently with a splash of milk or water to restore creamy texture.
Serving Suggestions
Complementary Dishes
- Buttery scrambled eggs — Their soft, delicate texture provides a lovely contrast to the hearty, robust grits and gravy.
- Sautéed garlicky greens — Something like kale or collard greens cuts through the richness with a pleasant, slightly bitter note.
- Flaky buttermilk biscuits — Perfect for sopping up every last bit of gravy left in the bowl.
Drinks
- Freshly squeezed orange juice — Its bright, citrusy acidity is a fantastic palate cleanser between bites of the rich, savory dish.
- Strong black coffee — The bitterness of a good brew balances the creaminess and fat, making the whole meal feel more balanced.
- A crisp lager or pale ale — The carbonation and hop character refresh your palate, making each bite of the cheesy grits taste new again.
Something Sweet
- Warm peach cobbler — The sweet, spiced fruit and buttery topping are a classic Southern pairing that feels like a natural, comforting conclusion.
- Lemon pound cake — A slice of this dense, tangy cake provides a simple, elegant finish that doesn’t overpower the memory of the main event.
- Vanilla bean ice cream — Sometimes, the pure, cold creaminess is all you need after such a savory and warming meal.
Top Mistakes to Avoid
- Using instant grits. They have a completely different texture and often a pre-cooked taste that results in a mushy, less flavorful base for your dish. Stone-ground is the way to go for that classic creamy yet distinct grain texture.
- Adding cheese to grits that are too hot. If the grits are boiling when you add the cheese, the fat can separate, making them greasy instead of creamy. Always take the pot off the heat first.
- Not cooking the flour long enough. If you don’t give the flour and sausage fat a minute or two to cook together, your gravy will have a distinct raw, pasty flavor that’s really hard to mask later.
- Pouring all the milk in at once for the gravy. Dumping the milk in all at once is a surefire way to end up with a lumpy gravy. Adding it gradually while whisking is the secret to a perfectly smooth sauce.
Expert Tips
- Tip: For ultra-creamy grits, use a combination of milk and water. The milk adds richness, while the water ensures the grits cook through without the dairy scorching on the bottom of the pan.
- Tip: Let the gravy rest for a few minutes off the heat before serving. It will thicken up just a touch more to the perfect spoon-coating consistency.
- Tip: If your gravy gets too thick, don’t panic! Just whisk in a splash of warm milk or even a bit of chicken broth until it loosens up to your liking.
- Tip: For a flavor boost, try browning a tablespoon of tomato paste with the sausage and flour. It adds a subtle depth and a hint of sweetness that’s absolutely delicious.
- Tip: Make a big batch of the cheesy grits—they reheat beautifully the next day with a little extra milk or butter stirred in to bring back their creaminess.
FAQs
Can I make this dish ahead of time?
Absolutely, and it’s a great timesaver! You can prepare both the cheesy grits and the sausage gravy separately, storing them in airtight containers in the fridge for up to 2 days. The grits will solidify, so reheat them gently in a saucepan with a splash of milk or water, whisking until smooth again. Reheat the gravy in a skillet over low heat, again adding a little milk if it has thickened too much.
What can I use instead of pork sausage?
You have several great options. Turkey or chicken breakfast sausage works wonderfully for a leaner version. For a vegetarian twist, use a plant-based ground sausage alternative or even sautéed mushrooms with a pinch of fennel seeds and crushed red pepper to mimic the sausage’s savory, spiced flavor profile.
My gravy is too thin. How can I fix it?
No worries, this is a common fix! Make a quick slurry by mixing a tablespoon of cornstarch with two tablespoons of cold milk or water until smooth. Whisk this into the simmering gravy and let it cook for another minute or two. It should thicken up nicely without any lumps.
My gravy is too thick. What should I do?
This is even easier to fix! Simply whisk in additional warm milk, a few tablespoons at a time, until the gravy reaches your desired consistency. It’s always better to start thick and thin it out—you’re in complete control.
Can I freeze the leftovers?
You can, though the texture of the grits may be a bit grainier upon thawing. The gravy freezes quite well. Store them in separate freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight and reheat gently on the stovetop, adding liquid as needed to restore the creamy texture.
Cheesy Grits With Sausage Gravy
Make the ultimate comfort food with this easy Cheesy Grits with Sausage Gravy recipe. Creamy, savory, and perfect for brunch. Get the recipe now!
Ingredients
For the Cheesy Grits:
-
1 cup stone-ground grits (not instant)
-
4 cups whole milk
-
2 cups water
-
2 tsp kosher salt
-
1/2 tsp black pepper
-
4 tbsp unsalted butter
-
2 cups sharp cheddar cheese (freshly grated)
For the Sausage Gravy:
-
1 lb breakfast sausage (mild or spicy, your choice)
-
1/4 cup all-purpose flour
-
3 cups whole milk
-
1/2 tsp garlic powder
-
1/2 tsp onion powder
-
1 tsp black pepper (plus more to taste)
-
1/4 tsp cayenne pepper (optional, for heat)
-
Salt (to taste)
Instructions
-
In your heavy-bottomed saucepan, combine the milk, water, and salt. Bring it to a gentle simmer over medium heat—watch it closely so it doesn’t boil over. Slowly whisk in the grits in a steady stream. Once they’re all incorporated, reduce the heat to low. You’ll want to cook them for about 20-25 minutes, stirring frequently with a wooden spoon to prevent sticking. The grits will thicken significantly and become tender.01
-
Once the grits are cooked and have a creamy, porridge-like consistency, turn off the heat. Stir in the black pepper and butter until the butter is fully melted and incorporated. Now, add the grated cheddar cheese a handful at a time, stirring until it’s completely melted before adding the next. The grits should become wonderfully smooth and glossy. Cover the pot and set it aside while you make the gravy—it will stay warm and continue to thicken slightly.02
-
Place your large skillet over medium-high heat. Add the breakfast sausage, breaking it up with your wooden spoon into small crumbles. Cook until it’s nicely browned and no pink remains, which should take about 6-8 minutes. Do not drain the fat—this is your flavor base for the gravy! You should have a few tablespoons of rendered fat in the pan.03
-
Sprinkle the flour evenly over the cooked sausage and drippings. Stir constantly and cook for about 1-2 minutes. You’re looking for the flour to lose its raw, pasty smell and for the mixture to bubble a bit. This step is what will thicken your gravy and give it a nutty, cooked flavor.04
-
Gradually pour in the milk, about a cup at a time, whisking continuously after each addition. This prevents lumps from forming. Once all the milk is in, add the garlic powder, onion powder, black pepper, and optional cayenne. Keep whisking as the gravy comes to a simmer. Let it bubble gently for 3-5 minutes, until it thickens to a rich, gravy-like consistency that coats the back of a spoon. Taste and add salt as needed—the sausage can be quite salty, so it’s best to check at the end.05
-
Give your cheesy grits a final stir—if they’ve thickened too much, you can whisk in a splash of warm milk to loosen them. Spoon a generous portion of the creamy grits into a bowl and ladle the hot sausage gravy right over the top. Serve immediately while everything is piping hot.06
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