Cheesy Grits with Savory Lamb Sausage

If you want the perfect cold-weather dish, try these creamy Cheesy Grits and Lamb Sausage.

This Southern favorite is warm, comforting, and ideal for chilly days.

Cheesy Grits and Lamb Sausage

If you love rich, cheesy grits, this recipe for Cheesy Grits and Lamb Sausage will hit the spot. Grits are a classic Southern staple — stone-ground hominy corn that becomes luxuriously creamy when cooked and finished with butter and cheese.

In the South, grits are often simply called “grits,” with the expectation that they’ll be savory and cheesy. For those new to grits: they are typically made from white or yellow hominy corn ground to a coarse meal, then cooked in liquid until tender and thick. The usual starting ratio is roughly 1 cup grits to 2 cups liquid, though adjustments can be made for desired thickness.

Grits absorb flavors extremely well, so a key tip is to cook them in broth rather than plain water. Using a savory chicken, beef, seafood, or quality vegetable broth builds depth and makes the grits memorable. Finish with good butter, salt, pepper, and melting cheeses for a silky, indulgent result.

Why these grits?

After a recent trip to Savannah, Georgia, I developed a real obsession with yellow stone-ground cheesy grits. These particular grits—served here with Merguez-style lamb sausage—are some of the best I’ve had. They beat several restaurant versions I’ve tried because of the rich broth base, careful cooking, and choice of cheeses.

Using broth instead of water is the simple secret that takes grits from bland to exceptional. The grits soak up savory flavors and support bold pairings. Instead of the usual shrimp-and-grits, this recipe pairs the creamy grits with Merguez lamb sausage for an unexpected, delicious combination. The lamb’s spice and savory juices complement the cheese and buttery grits beautifully.

Cheese selection matters: choose cheeses that melt well and complement one another. I used a sharp cheddar combined with an aged Gouda (or a similar pale-rind Gouda) to add both tang and creaminess. Caramelized sweet Vidalia onions and fresh cilantro finish the dish with sweet, savory, and herbaceous notes.

How To Make Grits

Ingredients:

• 2 1/2 cups stone-ground whole grain yellow grits
• 6 cups savory chicken bone broth (or chicken stock)
• 1/2 stick unsalted butter
• 1/3 cup heavy cream
• 1 cup shredded sharp cheddar
• 1 cup shredded aged Gouda (or similar pale-rind Gouda)
• Sea salt, to taste
• Freshly cracked black pepper, to taste
• 2 tablespoons chopped cilantro per plate

Caramelized Onions:

• 1 large sweet Vidalia onion, sliced about 1/4″
• 1 tablespoon extra virgin olive oil
• 2 tablespoons unsalted butter
• Sea salt and freshly ground black pepper, to taste

Lamb Sausage:

• 1 pack Merguez lamb sausage

Directions:

Caramelize the onions

1. In a large skillet over medium-high heat, add the olive oil and butter.
2. Once the butter melts, add the sliced onions and toss until glossy. Spread them so they brown evenly and cook on medium-high for about 5 minutes to get some char.
3. Reduce heat to low and cook slowly until the onions are deeply caramelized, about 30–35 more minutes. Season with sea salt and freshly ground black pepper to taste.
4. Note: avoid slicing the onions too thin to prevent burning or falling apart; a 1/4″ slice works well.

Cook the lamb sausage

1. Heat a bit of olive oil in a cast-iron skillet over medium-high heat (or grill over charcoal for extra flavor).
2. Add the lamb sausage and sear for 4–5 minutes per side until nicely charred.
3. Reduce heat to medium-low and continue cooking until fully done, about 15–20 minutes total.
4. Reserve the pan juices — they add excellent flavor when spooned over the finished grits.

Make the cheesy grits

1. Prepare the caramelized onions and lamb sausage first. Grits thicken the longer they sit, so make them last.
2. In a large stockpot over medium heat, combine 6 cups of savory chicken bone broth, the butter, and a pinch of sea salt. Bring to a gentle boil.
3. Gradually whisk in the grits to prevent clumping. Keep whisking until the mixture begins to thicken.
4. Continue stirring for about 10–12 minutes until the grits reach a creamy consistency.
5. Reduce heat to low, stir in the heavy cream and shredded cheeses, and mix until the cheese melts and the grits are silky.
6. Taste and adjust seasoning with sea salt and freshly ground black pepper.
7. To serve, spoon a generous portion of cheesy grits onto each plate. Top with sliced or whole lamb sausage, caramelized onions, and a spoonful of pan juices. Finish with chopped cilantro for brightness.

This combination of rich, broth-cooked grits, melting cheeses, sweet caramelized onions, and flavorful Merguez lamb sausage makes a hearty, comforting meal. The dish is great for cold weather and elegant enough for a special breakfast, brunch, or dinner.

Give this recipe a try and adjust the components to your taste—swap cheeses, use a different sausage, or experiment with broths. The key takeaway: cook your grits in a flavorful broth and finish with quality butter and cheese for the best, creamiest result.