Easy Cheesy Loaded Grits Recipe
Easy Cheesy Loaded Grits Recipe photo by Taste of Home
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Easy Cheesy Loaded Grits Recipe

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A tasty bowl of grits inspired me to develop my own with sausage, green chilies and cheeses. It just might be better than the original. —Joan Hallford, North Richland Hills, Texas
TOTAL TIME: Prep: 35 min. Bake: 50 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 35 min. Bake: 50 min. + standing
MAKES: 8 servings


  • 1 pound mild or spicy Jones Dairy Farm All Natural Pork Sausage Roll
  • 1 small onion, chopped
  • 4 cups water
  • 1/2 teaspoon salt
  • 1 cup quick-cooking grits
  • 3 cans (4 ounces each) chopped green chilies
  • 1-1/2 cups shredded sharp cheddar cheese, divided
  • 1-1/2 cups shredded Monterey Jack cheese, divided
  • 2 tablespoons butter
  • 1/4 teaspoon hot pepper sauce
  • 2 large eggs, lightly beaten
  • 1/4 teaspoon paprika
  • Chopped fresh cilantro

Nutritional Facts

1 cup: 399 calories, 28g fat (15g saturated fat), 116mg cholesterol, 839mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 18g protein.


  1. Preheat oven to 325°. In a large skillet, cook sausage and onion over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain.
  2. In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat.
  3. Add green chilies, 3/4 cup cheddar cheese, 3/4 cup Jack cheese, butter and pepper sauce; stir until cheese is melted. Stir in eggs, then sausage mixture.
  4. Transfer to a greased 13x9-in. baking dish. Top with remaining cheeses; sprinkle with paprika. Bake, uncovered, until golden brown and set, 50-60 minutes. Let stand 10 minutes before serving. Sprinkle with cilantro. Yield: 8 servings.
Originally published as Easy Cheesy Loaded Grits in Taste of Home February/March 2015, p60

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sgronholz User ID: 1473861 244254
Reviewed Feb. 21, 2016

"What an outstanding recipe! The grits are creamy, cheesy, and absolutely delicious! Although I cut the recipe in half for the two of us and we both had second helpings, I was happy that we still had enough leftovers for another meal. A new favorite and something I plan on making often!"

Cookemountain User ID: 8164158 244142
Reviewed Feb. 19, 2016 Edited Feb. 20, 2016

"Hi Cooksuk! Grits are also called Polenta. Don't use corn bread mix or corn flour. Excellent recipe. I usually eat Polenta for breakfast with a little melted butter and small amount of heated maple syrup. This is dinner! Thanks!!"

luvdemgrits User ID: 8486223 244138
Reviewed Feb. 19, 2016

"Hi Cooksuk,

Grits are white hominy ( corn) kind of like corn bread mix I think..
it may be called something else in the UK.."

cooksuk User ID: 7314556 244135
Reviewed Feb. 19, 2016

"What are grits (for those in UK) ? Sorry can't really rate as haven't made. Wish you didn't have to rate to submit a question!"

mamaknowsbest User ID: 5826120 241900
Reviewed Jan. 17, 2016

"This is a must try recipe! Made as written or with modifications it is a great anytime-meal and just as great the next day. For my spicy-loving family, used hot bulk sausage. Amount of cheese can be greatly reduced and still be fabulous! As a volunteer food editor with Taste of Home I enjoy recipes that are versatile and can feed a large family."

Butcher2boy User ID: 6390217 220581
Reviewed Feb. 15, 2015

"We devoured this and makes a great leftover since there is 2 of us. We used andoullie sausage instead."

rhondamlm User ID: 3491955 220510
Reviewed Feb. 14, 2015

"Very good. Will make again, didn't read correct and only used 1 can instead of three of the chiles but still a good satisfying dish! Saving this one."

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