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° until a knife inserted in the center comes out clean, 1 hour. 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.
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!!!