Sausage & Jalapeno Cheese Grits Recipe


  • 4 cups water
  • 4 cups milk
  • 2 cups grits grits
  • 1 stick butter
  • 8 oz shredded PepperJack cheese
  • 2 TBSP chopped pickled jalapeños
  • 1 TBSP Tony Chacheres seasoning
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 2 cups cooked and chopped Conecuh or Hillshire Farm sausage OR 8 oz patty sausage cooked and drained


Bring water and milk to a boil.

Whisk in the grits, stirring constantly–you don’t want lumpy grits!

Reduce heat to low while stirring and cook about 10 minutes until grits are smooth and thick.

Add the remaining ingredients and stir until combined.

Taste to make sure they are seasoned enough.