Heat a dutch oven over medium heat and add the diced sausage and butter. Cook for 5-7 minutes, until browned on all sides. Remove from heat and set aside.
Add the diced jalapeno to the pot and saute for 1 minute.
Add the broth, salt and pepper to the pot and bring to a boil.
Add the grits and bring to a simmer. Add the milk and simmer over medium-low heat for 30 minutes, stirring regularly to keep them from sticking.
Stir in the cream, butter and cheese and serve garnished with the browned sausage and jalapenos.
Be sure to stir the grits regularly as they can stick to the bottom of the pot.
If the grits are too thick, add additional milk to thin them out. Add a little at a time.
Grits are best served right away. However, they can be reheated in a pot over medium low heat. Add in a little bit of milk at a time until the desired consistency is reached.
Different Types of Grits
You can also make this recipe with instant grits or regular grits. Follow the same instructions as above, just cook for the amount of time indicated on the package. Instant Grits typically cook for 1 minute, and regular grits take about 10 minutes.