Grits falls into the category of Things I Never Tried Before We Moved to Tennessee. Also in this category? Sweet tea, real cornbread, greens, and white beans as a side dish, not IN something.
My parents are from Ohio; so even though we lived in Virginia, she just didn’t cook like a Southerner. (Besides, I’ve learned that Virginia, at least Richmond, is SO NOT THE SOUTH.) Mom likes unsweet iced tea, fried mush, Jiffy corn muffins, and sugar on everything. I’ve recently become an unsweet-tea lover, but other than that, I’m not big on some of those Midwestern foods.
So when I moved to Tennessee, I hesitantly started trying some of the local foods (and ones my husband, having grown up in South Carolina, already loved).
Grits were my favorite revelation. Now I know with lots of butter, salt, and a dash of Frank’s Red Hot Sauce, they can be the perfect breakfast.
It’s Secret Recipe Club time; and when I saw this grits and sausage casserole on The Heritage Cook I jumped all over it. Cheese grits? GOOD. Jalapeno cheese grits with sausage gravy and more cheese on top? VERY GOOD.
Jane, The Heritage Cook, is not only a great chef but our Secret Recipe Club Group A hostess! She’s always generous and wonderful on our Facebook page and it was an honor to get to cook from her site this month. Her site has SO many recipes I was blown away!
(And I really did want to make Ohio Cheese Pie with Tomato Gravy, in honor of my mom, but I wasn’t sure anyone else in my family would eat it.)
So without further ado, here’s the recipe for Sausage Gravy Cheese Grits. I actually cut down the sausage from 2 pounds to 1, because Jane, as much as I love you, having 2 pounds of sausage on a breakfast for 6-8 people kind of scared me.