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Grits Casserole Recipe

Grits Casserole Recipe

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. YIELD:10 servings

Ingredients

  • 1 pound bulk pork sausage
  • 4 cups water
  • 1 teaspoon salt
  • 1 cup quick-cooking grits
  • 4 eggs, lightly beaten
  • 1-1/2 cups (6 ounces) shredded sharp cheddar cheese, divided
  • 1/2 cup milk
  • 1/4 cup butter, softened

Directions

  • 1. 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.
  • 2. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with remaining cheese. Bake at 350° for 50-55 minutes or until the top begins to brown. Yield: 10 servings.

Nutritional Facts

1/2 cup equals 280 calories, 20 g fat (10 g saturated fat), 133 mg cholesterol, 602 mg sodium, 14 g carbohydrate, 1 g fiber, 11 g protein.

Reviews for Grits Casserole

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MY REVIEW
Reviewed Feb. 12, 2015

"This is a great recipe full of great flavor easy to make and great the next day.

I will easily make this again. I think i will try with different kinds of cheeses though."

MY REVIEW
Reviewed Dec. 24, 2014

"This is delicious!!! I added more cheese, 1/2 c. butter and 3/4 c. milk like the others. Also diced canned jalapenos and tony's instead of salt."

MY REVIEW
Reviewed Oct. 30, 2014

"I took this to a meeting this morning and everyone liked it. I think it would be good using hot sausage."

MY REVIEW
Reviewed Oct. 17, 2013

"This was an absolutely amazing dish. The only change the next time I make it is going to be MORE CHEESE!."

MY REVIEW
Reviewed May. 31, 2013

"This side dish is great for breakfast or dinner!"

MY REVIEW
Reviewed Mar. 2, 2012

"I've been making this recipe for years and it's very good. Mine uses 1/2 cup butter and 3/4 cup milk, but other than that it's about the same."

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