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Easy Cheesy Loaded Grits

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


  • 1 pound mild or spicy bulk pork sausage
  • 1 small onion, chopped
  • 4 cups water
  • 1/2 teaspoon salt
  • 1 cup quick-cooking grits
  • 3 cans (4 ounces each) chopped green chiles
  • 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


  • Preheat oven to 325°. In a large skillet, cook sausage and onion over medium heat for 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain.
  • 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.
  • Add green chiles, 3/4 cup cheddar cheese, 3/4 cup Monterey Jack cheese, butter and pepper sauce; stir until cheese is melted. Stir in eggs, then sausage mixture.
  • 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.
Nutrition Facts
1 cup: 399 calories, 28g fat (15g saturated fat), 116mg cholesterol, 839mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 18g protein.

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  • Mark
    Jan 16, 2021

    This was a tasty dish on a cool evening. It turned out a bit runny so I will have to try to eliminate some moisture next time.

  • annrms
    Oct 2, 2020

    We "Northerners" loved this recipe! I had to adjust it a little to use what I had on hand. I only had 1 (4oz.) can of green chilis so I used a drained (10oz). can of diced tomatoes and green chilis. I also used shredded sharp cheddar and Parmesan. I also had about a cup of TOH's Sriracha corn leftover so I tossed that in. My sausage was homemade chorizo. Will definitely make this again.

  • grandmascooking22
    Feb 20, 2020

    This is basically a good recipe with a little tweaking. I omitted the butter as I felt it had enough oil in it from the sausage and the cheese. I like heat but family doesnand#039;t so just added 1 can of green chiles instead of 3. I did use the hot sauce as stated in the recipe. To cut down on calories I cut the cheese in half and it was very cheesy and adequate.

  • menkens
    Apr 5, 2019

    I made this casserole for a Bible study group and it was well received; even by folks (including me) who are really not "lovers" of grits! I only used 1 can of chilies and took hot sauce, sour cream, and cilantro along with me so folks could add individually. Did not add hot pepper sauce; paprika or salt to the casserole. A 1-cup serving size is not quite enough for me!!!

  • sgronholz
    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
    Feb 19, 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
    Feb 19, 2016

    Hi Cooksuk,Grits are white hominy ( corn) kind of like corn bread mix I may be called something else in the UK..

  • cooksuk
    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
    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
    Feb 15, 2015

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