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Grits Casserole

Grits is a main ingredient for many Southern meals. I've had this recipe for years and never grow tired of it. It's especially good to serve on a lazy weekend, since leftover portions are very tasty served cold.
  • Total Time
    Prep: 10 min. Bake: 50 min.
  • Makes
    10 servings

Ingredients

  • 1 pound bulk pork sausage
  • 4 cups water
  • 1 teaspoon salt
  • 1 cup quick-cooking grits
  • 4 large eggs, lightly beaten
  • 1-1/2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup whole milk
  • 1/4 cup butter, softened

Directions

  • Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain and set aside. In a saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat and cook 4-5 minutes, stirring occasionally. Remove from the heat. Stir a small amount of hot grits into the eggs; return all to the saucepan, stirring constantly. Add the sausage, 1 cup cheese, milk and butter, stirring until the butter is melted.
  • Pour into a greased 13x9-in. baking dish. Sprinkle with remaining cheese. Bake at 350° for 50-55 minutes or until the top begins to brown.
Nutrition Facts
1/2 cup: 280 calories, 20g fat (10g saturated fat), 133mg cholesterol, 602mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 11g protein.

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