Grits ‘N’ Sausage Casserole
Total TimePrep: 30 min. Bake: 1-1/4 hours
- 3 cups water
- 1 cup quick-cooking grits
- 3/4 teaspoon salt, divided
- 2 pounds bulk pork sausage, cooked and drained
- 2 cups shredded cheddar cheese, divided
- 3 large eggs
- 1-1/2 cups whole milk
- 2 tablespoons butter, melted
- Pepper to taste
- In a saucepan, bring water to a boil. Slowly whisk in the grits and 1/2 teaspoon salt. Reduce heat; cover and simmer for 5 minutes, stirring occasionally.
- In a large bowl, combine grits, sausage and 1-1/2 cups cheese. Beat the eggs and milk; stir into grits mixture. Add the butter, pepper and remaining salt.
- Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 1 hour or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese; bake 15 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.
Nutrition Facts1 cup: 316 calories, 24g fat (11g saturated fat), 110mg cholesterol, 621mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 13g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Jun 4, 2015
OMG this is the freaking bomb!!! I fried chopped bell pepper, onion and minced fresh garlic with the sausage plus added more cheese to taste. Used 5 eggs instead of 3. Also Tony's Cajun seasoning instead of salt. Can't get better than this!!!
Jun 16, 2014
Love this casserole! Next time I make it, I'm going to substitute bulk Italian sausage for extra zing.
May 6, 2012
This was good but I did not have sausage so I chopped weinners up in it instead and it was not as flavorful as I had expected. I think it would be much better with the sausage though for it lacked a little zing.
Apr 28, 2012
I've been making this recipe for years, I double the eggs and use hot breakfast sausage. Of course that adds to the cook time...served w/ biscuits and sliced cantaloupe...yum!
Oct 24, 2011
This was okay, but I used polenta instead of grits. I had to triple the polenta in order for there to be enough to classify this dish as a casserole. I also left out the butter.
Sep 17, 2011
Definitely a hit at our house, and I can see the versatility in this casserole. My additions: 1 tsp dried parsley flakes, some sautéed onions and green peppers. My substitution: instead of 2 cups cheddar - used 1 1/2 cups Monterey jack, 4 Tbsp Romano & 2 Tsp Parmesan.
Jul 25, 2009
This recipe is the bomb!!! People who claim to hate grits scarf this casserole down. I don't like breakfast food, but I love this!!!