Jalapeno Cheese Grits with Charred Onions and Smoked Sausage

Organic, stone-ground grits with fresh jalapeños, charred onions and sharp cheddar, topped with a smoked sausage link and red enchilada sauce..

For the Grits

1/2 cup organic, stone-ground grits
1/2 cup yellow onion, chopped
2 medium jalapeños, optionally seeded, chopped
1-1/2 cups stock or filtered water
1/2 cup fresh, whole milk
1-1/2 cups sharp, raw cheddar, grated
1 tablespoon butter
sea salt and freshly-ground black pepper

Dry-roast the onion and peppers in a cast iron skillet until partially charred, about 10 minutes.  Set aside.

Bring the stock or water to a low boil and slowly whisk in the grits. Reduce heat to low and simmer, stirring continuously until nearly done, about 20 minutes.

Add the butter and milk and stir to combine. Simmer 5 minutes, stirring continuously.

Remove from heat and add cheese.  Stir until melted.

Season to taste with salt and pepper and serve immediately.

4 thoughts on “Jalapeno Cheese Grits with Charred Onions and Smoked Sausage

    1. Thanks!

      Similar to other maize-based porridges like polenta and farina, grits are actually of Native American origin. Three-quarters of the grits sold in the US are sold in the “grits belt” stretching from Texas to Virginia.

  1. I made this last night with our local (Blairsville, GA – in the north GA mountains)) Logan Turnpike yellow speckled stone ground grits and took the shortcut by using New Mexico red chili powder to make the red sauce. My wife said it was a keeper. Really good. Thanks for the idea.

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