Craving a taste of the South, but with a plant-powered twist? Look no further! This recipe for Cheesy Grits with Veggie Sausage is pure comfort in a bowl. We’re talking ultra-creamy, stone-ground grits loaded with sharp cheddar, seasoned to perfection, and topped with a savory, pan-fried veggie sausage patty. Served over a fluffy biscuit, it’s the kind of hearty, stick-to-your-ribs breakfast that will make any morning feel special. Today’s veggie sausage options are so flavorful and satisfying, they’ll win over even the most dedicated carnivore!
Ingredients
• 3 cups / 720 ml water or milk
• 2 tablespoons / 30 ml olive oil
• 1/2 cup / 85 g grits, preferably stone ground
• 1/2 teaspoon / 2.5 g salt, plus more to taste
• 1/2 teaspoon / 1 g dried thyme
• 2 cups / 226 g shredded sharp Cheddar cheese
• 1 teaspoon / 1-2 cloves minced garlic
• Creole seasoning or hot pepper sauce, to taste
• Freshly ground black pepper, to taste
• 4 veggie sausage patties
• 4 homemade or store-bought biscuits or 4 whole wheat English muffins, halved
Instructions
1. In a medium saucepan, bring the water or milk and olive oil to a rolling boil over medium heat. Whisking continuously, slowly pour in the grits to prevent lumps. Stir in the salt and thyme, then reduce the heat to a gentle simmer on medium-low.
2. Cook the grits for about 5-7 minutes, stirring frequently, until they begin to thicken. Remove the pan from the heat and stir in the shredded cheddar, minced garlic, and a dash of Creole seasoning or hot sauce. Continue stirring until the cheese is completely melted and the grits are creamy. Season with additional salt and pepper to your liking and set aside, covered, to keep warm.
3. While the grits are cooking, heat a nonstick skillet over medium heat. Lightly spray with cooking spray or add a touch more oil. Cook the veggie sausage patties for 2-3 minutes per side, or until golden brown and heated through.
4. Split and toast your biscuits or English muffins. To assemble, place one half of a toasted biscuit on each plate. Top with a warm veggie sausage patty, then generously spoon the cheesy grits over the patty and the other biscuit half. Serve immediately and enjoy!
Nutritional Information
• Nutritional Snapshot
• A hearty source of plant-based protein from the veggie sausage and dairy.
• Stone-ground grits provide complex carbohydrates for sustained energy.
• Cheddar cheese adds a good dose of calcium and flavor.
• Easily made gluten-free by using certified GF grits and serving over a GF base.
Pro Tips
• For the creamiest texture, don’t stop stirring! Constant whisking, especially when you first add the grits to the water, is the key to preventing lumps.
• Take the grits off the heat *before* adding the cheese. This prevents the cheese from becoming stringy or oily and helps it melt into a perfectly smooth, velvety sauce.
• For an extra flavor boost, try crumbling the veggie sausage and stirring it directly into the finished grits instead of serving it as a patty.
• Don’t be afraid to customize! Add a handful of sautéed spinach, mushrooms, or bell peppers to the grits for extra veggies and nutrients.
FAQ
Q: Can I make these cheesy grits vegan
A: Absolutely! To make this recipe fully vegan, use a plant-based milk like oat or soy milk for the grits and substitute the cheddar with your favorite brand of dairy-free shredded cheddar. Also, ensure your veggie sausage patties are certified vegan.
Q: Is this a high-protein vegetarian breakfast
A: Yes, this recipe provides a hearty amount of plant-based protein. The main protein sources are the veggie sausage patties and the cheddar cheese. The exact protein content will vary based on the brands you choose, so check the packaging for specific nutritional information.
Q: How do I store and reheat leftover cheesy grits
A: Store leftover grits and veggie sausage in separate airtight containers in the refrigerator for up to 3 days. Grits will thicken significantly when chilled. To reheat, add a splash of milk or water to the grits in a saucepan over low heat, stirring constantly until they are creamy and warm. The sausage can be reheated in a skillet or microwave.
Q: What other vegetables can I add to this recipe
A: This dish is very customizable. For extra nutrients and flavor, try stirring in sautéed spinach, mushrooms, diced bell peppers, or caramelized onions into the finished grits. A topping of fresh sliced green onions or chives also adds a wonderful freshness.
