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Cheese and Sausage Grit Cakes

Find a more perfectly southern pairing than sharp cheddar cheese grit cakes with sausage and we’ll show ourselves the door. This flavor profile is punchy and warm and perfect for a bring-along dish to a Friendsgiving or Thanksgiving or to enjoy on a slow Saturday morning.

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5-6 hours






4 cups Inspired Organics Chicken Broth

1 cup Rock House Farm Stone Ground Grits

1 pinch salt

1 lb Rock House Farm Ground Sausage

1 cup Andrew & Everett shredded sharp cheddar cheese

Canola oil and flour for frying


  • In a medium stock pot, bring chicken broth to a boil.
  • Slowly whisk in grits and a pinch of salt. Reduce heat to low and cover. Simmer for 25 minutes, stirring occasionally.
  • While grits are cooking, crumble and brown sausage. Drain fat.
  • When grits are finished cooking, stir in sausage and cheese.
  • Pour grits mixture into a greased 9" x 13" baking dish.
  • Let dish rest at room temperature for 30 minutes, then store in refrigerator.
  • Chill until firm (approx. 2 hours). It can be chilled overnight, if desired.
  • When ready to serve, gently cut grit cakes into squares. Gently dip both sides in flour and fry in 1/4 - 1/2 inch deep canola oil. Brown on both sides (take care not to flip sides too often).
  • Alternatively, grit cakes can be reheated on a greased cookie sheet in a 400F oven for 25 minutes.

** Top with egg, green onion, or sour cream, if desired.