Grits on a Plank

Yield: 2 servings


  • For the sausage cheese grits:
  • 2 oak planks (or cedar)
  • 8 oz. fresh breakfast sausage
  • half cup instant grits
  • water
  • salt and pepper
  • 2 cups shredded sharp cheddar
  • 2 tablespoons scallions
  • For the plank potato cake:
  • 4 medium  potatoes
  • ¼ cup butter (softened)
  • 2 cups shredded sharp cheddar
  • 3 tablespoons scallions
  • salt and pepper
  • ¾ cup sour cream


  • Soak wood planks for an hour in water (to minimize fire)
  • Pre cook potatoes at 400 degrees for 40 minutes and wait until fully cooled to peel and grate potatoes.
  • Mix together butter, cheese, scallions, sour cream, salt and pepper and stir in potatoes.
  • Shape 4 oz. of sausage into “cups “ and season with salt and pepper. Place cups on plank. 
  • Mix instant grits in cup with hot water to a thin paste (will thicken as cooked), and pour it into the “cups”.
  • Spoon potatoes and mixture onto planks.
  • Place on grill grates over medium heat for 10-15 minutes, checking regularly for flame ups, until sausage is fully cooked and potatoes begin to brown.
  • Top potatoes and sausage cups with shredded cheddar and heat over high heat until the cheese is melted.
  • Top/garnish with remaining scallions.
  • Serve on plank.