Grits & Gravy Recipe
Delta Grind stone-ground grits, Beecher's New Woman cheese, our signature sausage gravy
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Ingredients
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Grits
Sausage Gravy
To Serve
Method
Grits
Add grits and cook low and slow
Slowly whisk in 1 cup stone-ground grits, reduce heat to low so the liquid is at a bare simmer. Cook, stirring frequently (every 2–3 minutes), until grits are tender and thickened, about 25–35 minutes for stone-ground grits. If the grits get too thick, add up to 1/2 cup additional milk or water, a little at a time, to reach a creamy consistency.
Finish with butter and cheese
Remove from heat and stir in 2 tablespoons unsalted butter and 3 ounces grated Beecher's New Woman cheese until melted and fully incorporated. Taste and adjust seasoning with up to 1/4 teaspoon more salt and 1 teaspoon freshly ground black pepper. Keep covered and warm while you make the gravy.
Sausage Gravy
Brown the sausage
Heat a large skillet over medium-high heat. Add 1 pound bulk pork breakfast sausage and break into small pieces with a spatula. Cook, stirring occasionally, until well browned and no longer pink, about 8–10 minutes. Spoon off and reserve 1–2 tablespoons of excess fat if there is a lot; you should have roughly 2–3 tablespoons of fat in the pan to make the roux. If the sausage is very lean, add 1 tablespoon butter.
Make the roux
Reduce heat to medium. Sprinkle 3 tablespoons all-purpose flour evenly over the cooked sausage and fat. Cook, stirring constantly, for 1.5–2 minutes to remove raw flour taste and to lightly brown the flour but not burn it.
Add liquids and seasonings
Slowly whisk in 3 cups whole milk and 1/2 cup chicken stock, incorporating any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer, stirring frequently to prevent scorching. Add 2 teaspoons freshly ground black pepper, 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. If using, add 1 teaspoon hot sauce for a subtle kick.
Simmer until thickened
Continue to simmer over medium-low heat, stirring occasionally, until the gravy thickens to a spoon-coating consistency, about 6–10 minutes. If the gravy becomes too thick, thin with additional milk, 1 tablespoon at a time, until you reach the desired pouring consistency.
Adjust seasoning
Taste and adjust salt and pepper as needed. Keep the gravy warm over very low heat, stirring occasionally to prevent a skin from forming.
To Serve
Garnish and Serve
Garnish with 2 tablespoons chopped fresh chives or parsley and an optional sprinkling of 1 ounce extra grated Beecher's New Woman cheese. Serve immediately.