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Grits Casserole

 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.
10 ServingsPrep: 10 min. Bake: 50 min.


  • 1 pound Jimmy Dean® Premium Pork Sausage Roll
  • 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


  • 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 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,

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Grits Casserole (continued)

Nutritional Facts: 20 g fat (10 g saturated fat), 133 mg cholesterol, 602 mg sodium, 14 g carbohydrate, 1 g fiber, 11 g protein.