You can go savory or sweet with Southern grits. Southern Grit Casserole goes savory so it can be the main show-stopper, and wow, it goes all in. The tender grits provide the perfect platform for succulent, spicy sausage and melty cheese. A touch of peppery thyme sweetness ties the Southern Grit Casserole all together. You can just taste that classic hospitality in each bite!


  • 1 1/2 pounds smoked sausage, chopped
  • 4 1/2 cups water
  • 1/2 teaspoon table salt
  • 1 1/2 cups quick-cooking grits
  • 2 (8-ounce) blocks sharp cheddar cheese, shredded
  • 1 cup milk
  • 1 1/2 teaspoons fresh thyme, chopped
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 4 large eggs, lightly beaten


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Lightly grease a 9×13-inch baking dish.

Step 3 –In a large skillet over medium-high heat, add the sausage and cook, while stirring often, until the meat is browned and it reaches an internal temperature of 155 degrees F, about 7-9 minutes.

Step 4 –Transfer the sausage to paper towels to drain.

Step 5 –In a large Dutch oven over high heat, add the water and the table salt and bring it to a boil.

Step 6 –Add the grits and whisk to ensure they are distributed throughout the water.

Step 7 –Bring the grit mixture to a boil.

Step 8 –Cover the pot and reduce the heat to medium.

Step 9 –Simmer the grits, whisking occasionally, until thickened, about 5 minutes.

Step 10 –Transfer the pot from the heat.

Step 11 –Add the cheese to the grits mixture and stir until completely melted.

Also Read:  Good-Gravy Chicken

Step 12 –Add the milk, the thyme, the garlic powder, the black pepper, and the eggs to the grits mixture and stir to combine.

Step 13 –Add the browned sausage to the grits mixture and stir to combine.

Step 14 –Bake until the casserole is golden and cooked through, about 50 minutes-1 hour.

Step 15 –Let the casserole stand for 5 minutes.

Step 16 –Serve.