Sausage gravy with cheddar cheese grits
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• 3 cups water
• 3/4 cup grits
• 4-ounces grated cheddar cheese
• 1-pound ground pork sausage (breakfast style or mild Italian)
• 3 Tbs butter
• 1/4 cup all-purpose flour
• 2 1/2 cups milk
• 1 Tbs fresh chopped sage (optional)
• pinch cayenne pepper to taste
Bring 3 cups of water to a boil in a deep, heavy bottomed pot on the stovetop and then slowly whisk in 3/4-cup of grits and then turn the heat to the lowest setting and put a lid on top.
If you have one burner that goes to a lower setting than the others, you'll want to move the pot to that burner and stir it occasionally as it is cooking along for 20 minutes.
Once the grits are about halfway done, add the 1- pound of sausage to a large saute pan and break it up and brown it up and then take it out of the pan when it is cooked through.
Melt 3 Tbs butter in the pan and then add 1/4 cup all-purpose flour and stir that around and cook it for a minute or two.
Then add 2 1/2 cup milk, stir that around and bring it up to a simmer.
Just as it does come to a simmer, turn the heat to low, add 1 Tbs fresh chopped sage and a little sprinkling of cayenne pepper and let it cook along like that for a minute or two.
At that point, add the sausage back to the pan and stir that in and let it cook along for couple of minutes and turn the heat off.
Once the grits are soft to the tooth, fold in 4-ounces grated cheddar cheese and turn the heat off.
Divide the cheddar cheese grits into shallow bowls and finish with the sausage gravy right over the top.
If the sausage gravy seems to thicken up too much, stir in a little water to thin it out.
Add 1/4 cup chopped green onion to the gravy for added color.