Italian Sausage Over Creamy Buttery Grits

by Utokia Langley

Normally I go for the shrimp and grits, however, I wanted to change it up a little.  I went with the mild Italian sausage because it has a sweet taste that I thought would compliment my creamy buttery grits!  And OH boy it DID just that! YES I used a hole half stick of unsalted butter BUT that’s why its call “creamy buttery” grits!  If you want to hold back on the butter that’s on you but I go all out to capture the flavor, if you haven’t figured that out already.  I know when you hear sausage and grits you think breakfast (and this does make a fantastic breakfast), however, my husband tried this for dinner and he was soo impressed that he asked me to pack some for his lunch the next day!  Serve it, share the recipe and enjoy, enjoy and one more enjoy!

I will melt in your mouth! So Freakin Frat Good!

Hi we are about to get a nice sun tan in the oven, see you later!!



¼ cup instant grits
1 cup whole milk
½ cup chicken stock
½ stick unsalted butter plus 4 tbsp. unsalted butter
1 medium green pepper diced
1 medium red pepper diced
8-10 small grape tomatoes quartered
4 tbsp. extra virgin olive oil
Cooking Spray (I use Pam)
Sea salt (to taste)
Ground Pepper (to taste)
Granulated Garlic (to taste)
Thyme (to taste)
4-6 Mild Italian Sausage Links cut in slices


  1. Pre-heat oven to 400 degrees
  2. Line two baking sheets with aluminum foil and spray both with cooking spray
  3. Place Italian sausage slices on baking sheet and bake for 20-25 minutes or until golden brown
  4. Add diced red and green peppers, quartered grape tomatoes, sea salt, ground pepper, granulated garlic and thyme and 2 tbsp. extra virgin olive oil to a bowl and fold together
  5. Place seasoned diced red and green peppers on baking sheet and bake for 15-20 minutes
  6. While sausage and seasoned vegetables are baking, start on your creamy buttery grits
  7. Bring milk, chicken stock and 4 tbsp. of unsalted butter to a boil
  8. Add instant grits and whisk periodically for about 8-10 minutes or until grits are creamy
  9. Add ½ stick of unsalted butter and sea salt to grits and whisk
  10. If grits are too thick – add more chicken stock and whisk until you get consistency you like, make sure you taste as you go to ensure you have enough butter and salt (add more if necessary)
  11. Plate by adding creamy butter grits to bowl or plate and placing Italian sausage on top of grits and then seasoned vegetables on top of Italian sausage
  12. Enjoy, Enjoy, Enjoy and one more Enjoy!!

** Tip – If you do not eat pork, you can substitute the Italian sausage with turkey or chicken sausage.

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Cheronda September 13, 2011 - 9:39 pm

Can you post the recipe for this using shrimp? Thanks.

utokia September 19, 2011 - 1:58 pm

Hello Cheronda, I would do a shrimp scampi over my creamy grits, thanks for the recommendations, look for it soon.

Sizzle Sizzle Baby
Utokia ~

Tammy Cates September 20, 2013 - 7:16 pm

Just had breakfast for dinner and this recipe was easy and hit the spot! Lots of flavor and hardy enough not to feel you skipped dinner. Love all the love Utokia puts in her recipes and very mindful into keeping things clean and speedy fast. Love ya! Tammy Cates

Reply February 27, 2018 - 12:40 pm

I used fresh herbs in place of the dried because I have them in my garden along with minced garlic and organic Hot Italian Chicken sausage.


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