Any Style – Cheese Sage Grits Links / Ban

If using raw sausage links, bring a small pot of water to a low simmer. Add the links and simmer gently for 6–8 minutes to help them cook through without splitting. Remove and pat dry. Heat a large skillet over medium heat and add 1 tbs oil. Add the sausage links and brown on all sides for 6–8 minutes, turning occasionally, until internal temperature reaches 160°F (71°C) for pork or as recommended for your meat. If using pre-cooked links, simply brown them in the skillet for 4–5 minutes to develop color. Keep warm on a low oven (200°F / 95°C) while preparing grits and banana.

Prepare and Cook Sausage

In a medium saucepan bring 4 cups water and 1 cup whole milk to a gentle boil. Add 1.5 tsp kosher salt.

Boil Liquid

Slowly whisk in 1 cup stone-ground grits so there are no lumps. Reduce heat to low so the pot maintains a steady simmer.

Whisk in Grits

Cook the grits, stirring frequently (every 2–3 minutes) to prevent sticking, for 20–25 minutes until thick and creamy. If grits become too thick before fully tender, stir in up to 1/2 cup additional milk or water.

Simmer and Stir

When grits are tender, remove from heat and stir in 3 tbs unsalted butter until melted. Stir in 1 cup grated sharp cheddar and 1 tbs grated Parmesan until fully melted and smooth. Fold in 2 tsp chopped fresh sage and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning with more salt if necessary.

Finish with Butter, Cheese, and Sage

Cover and keep the grits warm until ready to plate. Reheat gently with a splash of milk if needed.

Keep Warm

Peel the ripe banana. Slice lengthwise or into 1/2-inch diagonal pieces, depending on presentation preference.

Prepare Banana

Heat a small nonstick skillet over medium-high heat and add 1 tbs unsalted butter. When the butter foams, add the banana slices cut-side down and sprinkle 1 tsp brown sugar over them. Cook without moving for 1–2 minutes until caramelized and golden, then flip and caramelize the other side for 30–60 seconds. Remove from heat. If you want a savory-spicy contrast, drizzle 1 tsp hot sauce or spicy honey over the banana now.

Caramelize Banana

Sprinkle the caramelized banana lightly with 1/4 tsp coarse sea salt (optional) and set aside until plating. Chop a little parsley or scatter microgreens for freshness.

Garnish

Spoon a generous portion of the cheese and sage grits onto each plate (approximately 3/4 to 1 cup per serving). Place 1–2 sausage links on top or alongside the grits. Arrange the caramelized banana slices beside the sausage or on top for contrast. Dot with remaining extra butter if desired and sprinkle with parsley or microgreens. Serve immediately with hot sauce or spicy honey on the side.

fresh pork sausage links (mild or spicy) or alternative sausage

olive oil or neutral oil

water (for poaching, optional)

medium-grind stone-ground grits

water

whole milk

unsalted butter

sharp cheddar cheese, grated

Parmesan cheese, grated

fresh sage leaves, finely chopped

kosher salt

black pepper, freshly ground

ripe banana

unsalted butter (for caramelizing banana)

brown sugar (light or dark)

fresh parsley or microgreens (optional garnish)

hot sauce or spicy honey (optional)

coarse sea salt (optional)

extra butter

Savage PLATE

Make Savage PLATE Recipe in just 45m. Any Style – Cheese Sage Grits Links / Ban

Savage Plate Recipe

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