Chicken Sausage with Sundried Tomatoes And Grits


These Chicken Sausage with Sun-dried Tomatoes and Cheesy Grits are the kind of meal you crave, the fact that they’re ready in about 30 minutes makes it that much more appealing.

I was never a grits kinda gal (probably due to the fact that I grew up in Brooklyn and it’s not regularly served) – when I moved out of New York (first to North Carolina then South Florida), I had my first plate of real creamy grits and I was instantly hooked.

Some people make their grits with just water but to get a luxurious creamy texture milk is a must (and tons of butter and cheese helps too!)

Chicken Sausage with Sundried Tomatoes And Grits

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Servings: 6


For sausage

  • 1 12 oz package Chicken sausage like Aidells or Al Fresco Natural – Sweet or Spicy
  • ¼ cup of marinara sauce
  • 1 4.5 oz can diced tomatoes with oregano garlic, basil (or Italian style)
  • ¼ cup of marinara sauce
  • 1 tbsp chopped sun-dried tomatoes
  • 1 small onion chopped
  • 1 small green pepper chopped

For Grits

  • 1 1/3 cup grits I used a quick grits
  • 2 cups water
  • 2 cups milk
  • 1 tsp. pepper
  • 4 tbsp. unsalted butter
  • 4 ounces shredded Parmigiano-Reggiano cheese
  • 4 ounces shredded Mozzarella cheese


  • On medium heat sauté your sausages once they have a nice sear, add your diced onions and peppers. Once those are caramelized add the can of diced tomatoes, marinara sauce and sun-dried tomatoes. Cook on low for about 25 minutes till the sausages are fully cooked.
  • Boil water, milk and butter once it’s come to a full boil add your grits. Stir the grits vigorously to avoid lumps, lower the heat and add the cheeses. Cover and cook for about 8-10 minutes (if you’re not using quick made grits you might have to cook them longer).
  • Plate your grits and spoon on a heaping amount of the Italian chicken sausage with extra gravy.



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