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You'll love this grits casserole with ground sausage and cheese, especially if you're from the South. When I cook it, I place it in the slow cooker to stay warm. There is nothing worse than cold grits for breakfast!
Ingredients
- water: 6 cups
- uncooked grits: 2 cups
- cheddar cheese: 3 cups (divided, shredded)
- butter: 0.5 cup (cut into pieces, divided)
- ground pork sausage: 1 pound
- eggs: 12 piece
- milk: 0.5 cup
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
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Bring water to a boil in a large saucepan; stir in grits. Reduce the heat, cover, and simmer until liquid has been absorbed, about 5 minutes. Mix in 2 cups Cheddar cheese and 1/2 of the butter until melted.
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Cook sausage in a skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and add to grits mixture.
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Whisk eggs and milk together in a bowl. Pour into the skillet used to cook the sausage. Lightly scramble eggs over medium-low heat, then mix into grits mixture.
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Pour grits mixture into the prepared baking dish. Dot with remaining butter, sprinkle with remaining 1 cup Cheddar, and season with salt and pepper.
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Bake in the preheated oven until lightly browned, about 30 minutes. Melissa Goff
