‘GrillGrrrl Take Two’ Recipes: Chicken Sausage with Sundried Tomatoes And Grits

  • Author: Robyn
  • Yield: Serves 4 - 6 1x


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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