A tasty bowl of grits inspired me to develop my own recipe with sausage, green chiles and cheeses. —Joan Hallford, North Richland Hills, Texas
Easy Cheesy Loaded Grits
Easy Cheesy Loaded Grits
Prep Time
35 min
Cook Time
50 min
Yield
8 servings
Ingredients
- 1 pound mild or spicy bulk pork sausage
- 1 small onion, chopped
- 4 cups water
- 1/2 teaspoon salt
- 1 cup quick-cooking grits
- 3 cans (4 ounces each) chopped green chiles
- 1-1/2 cups shredded sharp cheddar cheese, divided
- 1-1/2 cups shredded Monterey Jack cheese, divided
- 2 tablespoons butter
- 1/4 teaspoon hot pepper sauce
- 2 large eggs, lightly beaten
- 1/4 teaspoon paprika
- Chopped fresh cilantro
Directions
- Preheat oven to 325°. In a large skillet, cook sausage and onion over medium heat for 6-8 minutes or until sausage is no longer pink, breaking it into crumbles; drain.
- In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low and cook, covered, for 5 minutes or until thickened, stirring occasionally. Remove from heat.
- Add green chiles, 3/4 cup cheddar cheese, 3/4 cup Monterey Jack cheese, butter and pepper sauce; stir until cheese is melted. Stir in eggs, then sausage mixture.
- Transfer to a greased 13x9-in. baking dish. Top with remaining 3/4 cup of each cheese; sprinkle with paprika. Bake, uncovered, until golden brown and set, 50-60 minutes. Let stand 10 minutes before serving. Sprinkle with chopped fresh cilantro.
Nutrition Facts
1 cup: 399 calories, 28g fat (15g saturated fat), 116mg cholesterol, 839mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 18g protein.
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