Every time I make this someone wants the recipe. It is great if you have overnight guests. Make it ahead and enjoy the morning with them. Check for doneness by inserting a knife in casserole. If it comes out clean you are ready to serve. This is a great brunch recipe served with biscuits, sweet rolls, and fresh fruit.
Ingredients
- water: 3 cups
- half-and-half: 1 cup
- salt: 1 tsp
- stone-ground grits: 1 cup
- ounces shredded sharp Cheddar cheese: 8 piece
- butter: 0.5 cup
- bulk pork sausage: 1 pound
- eggs: 3 piece
- milk: 0.5 cup
- orange bell pepper, chopped small: 1 piece
- red bell pepper, chopped small: 1 piece
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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Bring water, half-and-half, and salt to a boil in a saucepan; slowly whisk in grits. Reduce heat to low and simmer, stirring occasionally, until thick, about 20 minutes. Stir in Cheddar cheese and butter until melted. Cool.
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Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
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Beat eggs and milk together in a bowl. Stir sausage, egg mixture, orange bell pepper, and red bell pepper into grits mixture. Pour grits mixture into prepared baking dish.
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Bake in the preheated oven until set, 45 to 60 minutes.
