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Grits Casserole Recipe
Grits Casserole Recipe photo by Taste of Home

Grits Casserole Recipe

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.
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES: 10 servings

Ingredients

  • 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

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.

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.
Originally published as Grits Casserole in Country August/September 1991, p51

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

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
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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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