Grits ‘N’ Sausage Casserole
You could call this the "so good casserole" because that's what people say when they try it. It's a Southern specialty.—Marie Poppenhager, Old Town, Florida
Ingredients
- 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
Reviews
This was really a good casserole. I usually fry sausage and have cheese grits as a side. So nice to be able to put everything in a casserole and sit back while it bakes.
Can this casserole be frozen for a week prior to serving?
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!!!
Love this casserole! Next time I make it, I'm going to substitute bulk Italian sausage for extra zing.
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.
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!
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.
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.
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