I had thoughts of pimiento cheese grits in my head for a while before I went to the The Southern Baking Retreat when low and behold, what did we get served for dinner? Of course! Pimiento Cheese grits. It was a sign, I knew I had to share them with y’all so I went to work developing a recipe. Well, y’all know my specialty is helping you get supper on the table quickly and easily. So my thought was, “Well, we could plop something right on top of these grits and with a vegetable side, dinner would be done in no time flat.” Well, not long after that thought, the folks at Sunset Farm Foods in Valdosta, Georgia shot me an email asking if I’d consider testing their product. Well, it was almost like divine intervention. A new favorite was born. This grilled sausage is perfect on top of the creamy and sharp pimiento cheese grits.
Sunset Farm Foods is a 4th generation family owned business. It has been in the Carrol family since 1918. They offer everything from ham to bacon to sausage in a variety of flavors, but I’ll have to admit, I’m a HUGE fan of their Cracked Pepper Smoked Sausage. That was my absolute favorite. You can order directly from their website. They even offer a few neat Sampler boxes where you can try several different varieties of their world class sausage. Be sure to like them on Facebook and follow them on Twitter to stay on top of all the goodness going on. Make sure you tell ’em I sent ya! Y’all enjoy!
Grilled Sausage with Pimiento Cheese Grits
- 1 to 1.5 lbs fully cooked smoked sausage
- 6 cups water
- 1 1/2 teaspoons salt
- 1 1/2 cups quick cooking grits
- 2 tablespoons butter
- 3 ounces cream cheese
- 1 cup shredded sharp cheddar cheese
- 4 tablespoons pimientos
- Cook (reheat) the sausage according to the package directions. (I like to cut mine into 2"to 3" chunks and split them lengthwise to get a little more char on the pieces.)
- Bring 6 cups of water to a boil over medium heat. Stir in the salt.
- Carefully whisk the grits into the water. Reduce the heat to a simmer, cover, and cook for 10 to 15 minutes, or until tender, stirring occasionally. You may have to add a little additional water if they become too thick.
- Once the grits are tender, stir in the butter, cream cheese, and cheddar cheese. Stir until the cheeses are melted. Stir in the pimientos.
- Serve with the grilled sausage.
Disclosure: Sunset Farms provided the sausage for development of this recipe. (And it was gooo-ood!) – just so you know
I live in south Georgia about an hour from Valdosta. I found the Sunset Farms sausage at Publix today and I am looking forward to making this recipe for supper tonight.
I found out about your website from a guest post you did on Southern Plate. So glad I did I am enjoying your site too!
Welcome! I’m so glad you found me!
This looks amazing! I was in Asheville,NC a couple weeks ago and purchased Bear Branch grits and look forward to using them in this recipe. Yum!
I hope you enjoy it, Tina!