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Crockpot Sausage Cheese Grits Recipe

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4.4 from 13 reviews

This Crockpot Sausage Cheese Grits recipe is a comforting, hearty dish perfect for breakfast or brunch. Ground sausage is browned with bell peppers and onions, then slow-cooked with creamy stone-ground grits, milk, and a blend of seasonings. Finished with melted cheddar cheese, this dish combines savory flavors with a creamy, cheesy texture for a satisfying meal that’s both easy to prepare and delicious.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 10 minutes
  • Total Time: 3 hours 25 minutes
  • Yield: 6 servings
  • Category: Breakfast
  • Method: Slow Cooking
  • Cuisine: American

Ingredients

Sausage Mixture

  • 1 pound ground sausage
  • 1 small bell pepper, diced
  • 1/3 cup onion, diced

Grits and Seasonings

  • 1 cup stone-ground grits
  • 2 cups milk of your choice
  • 2 1/2 cups water (or more milk if preferred)
  • 1 teaspoon salt (or more to taste)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 2 tablespoons butter or ghee (optional)

Finishing

  • 1 cup cheddar cheese, shredded

Instructions

  1. Prepare the slow cooker: Spray the slow cooker generously with cooking spray to prevent sticking and make cleanup easier.
  2. Cook sausage mixture: Heat a large skillet over medium-high heat. Add the ground sausage, diced onion, and diced bell pepper. Brown the sausage, breaking it up with a spoon as it cooks, until fully cooked and the vegetables are softened, about 3 to 5 minutes. Drain any excess grease and transfer the mixture to the slow cooker.
  3. Add remaining ingredients: Add the stone-ground grits, milk, water, salt, garlic powder, onion powder, pepper, and butter (if using) to the slow cooker with the sausage mixture. Stir well to combine.
  4. Cook the grits: Cover and cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours until the grits are tender and creamy. Stir occasionally if possible to avoid sticking.
  5. Final stir and serve: Stir the grits before serving to evenly distribute the flavors and texture.
  6. Optional pressure cooker method – prepare your cooker: Spray the pressure cooker insert lightly with cooking spray to prevent sticking.
  7. Sauté the sausage mixture: Using the sauté function, heat the pressure cooker and add sausage, onion, and bell pepper. Cook until browned and vegetables are softened, 3 to 5 minutes. Drain any excess grease if necessary.
  8. Add grits and liquids: Stir in the stone-ground grits, milk, water, salt, pepper, garlic powder, onion powder, and butter.
  9. Pressure cook: Seal the lid and ensure the valve is closed. Set pressure cooker to high pressure and cook for 10 minutes. Allow natural pressure release for 15 minutes, then quickly release any remaining pressure.
  10. Add cheese: Open the lid and stir in shredded cheddar cheese until melted and well incorporated. Serve immediately.

Notes

  • You can adjust the salt and pepper according to your taste preferences.
  • Use whole milk or a milk alternative for creamier grits; water can be substituted partially or fully depending on desired richness.
  • Butter or ghee is optional but adds extra richness.
  • Stone-ground grits provide the best texture; quick or instant grits may not yield the same creaminess.
  • The recipe includes both slow cooker and pressure cooker methods, choose based on your available equipment and desired cooking time.
  • Leftovers can be refrigerated and gently reheated with a splash of milk to restore creaminess.

Find it online: https://allcookedup.com/crockpot-sausage-cheese-grits-recipe/