Grits Casserole Recipe

5 8 9
Grits Casserole Recipe
Grits Casserole Recipe photo by Taste of Home
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Grits Casserole Recipe

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5 8 9
Publisher Photo
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.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min.

Ingredients

  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 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 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.
Originally published as Grits Casserole in Country August/September 1991, p51

Nutritional Facts

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

  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 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
  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.
Originally published as Grits Casserole in Country August/September 1991, p51

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Reviews forGrits Casserole

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TNbluffbaker User ID: 46423 264935
Reviewed Apr. 20, 2017

"The sausage makes this a nice change of pace from my usual cheese grits recipe. Will try making it with bulk Italian sausage for even more flavor!"

MY REVIEW
AvidcookGAtoCA User ID: 7617506 244126
Reviewed Feb. 19, 2016

"After living in Atlanta for 35 years, we moved to California where many of my new friends have never eaten grits. I thought this might be the perfect way to introduce them to this southern treat. I prepared this casserole for a group of church ladies and they couldn't believe grits were so tasty. I read some of the reviews before preparing this, so I used spicy sausage and 8 oz. of cheddar cheese as others suggested. I will be making this again and again."

MY REVIEW
JohnnaL User ID: 8172570 220354
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
homemaker27 User ID: 6063773 215797
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
cbergan User ID: 1967024 39183
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
wrenjen523 User ID: 7407554 11388
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
mercybear User ID: 4935015 15324
Reviewed May. 31, 2013

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

MY REVIEW
peachygirl_GA User ID: 54990 201555
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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