Baked Garlic Cheese Grits with SausageMegan Wood
We southerners love our grits, and we seem to be pretty fond of a grits casserole too, especially when you pair that up with some spicy breakfast sausage. Add in some fried or scrambled eggs and you’ve got a very nice eye-opener for those holiday guests. I know the pictures don’t do the dish justice - I don’t care how hard you try, there is just no way to make a pretty picture of a serving of a grits casserole.
- cook time:
- 50 minutes plus 10 for cheese
- 1 pound roll of hot breakfast sausage (like Jimmy Dean)
- 1/4 cup of butter
- 2 teaspoons of finely mined garlic
- 2 cups of water
- 2 cups of half and half
- 1 teaspoon kosher salt
- 1 cup of quick cooking grits (not instant)
- 3 eggs
- 2 cups of shredded sharp cheddar cheese, divided
- 1 teaspoon hot sauce
Preheat oven to 350 degrees F. Butter a 3-quart baking dish; set aside.
Brown the sausage in a skillet until cooked; drain and set aside. In the same skillet, melt the butter and then saute the garlic a couple of minutes until softened.
Replace half of the water needed to prepare the grits, with half and half. Bring mixture to a boil, stir in the salt and grits, and cook for about 5 minutes, stirring a couple of times; remove from the heat. Beat the eggs in a small bowl and temper them by beating in a couple of tablespoons of the hot grits. Add the tempered eggs to the grits. Stir in the butter and garlic, scraping all of it from out of the skillet, and 1-1/2 cups of the cheese. Reserve the remaining cheese for later. Add the cooked sausage and hot sauce, and stir the grits until everything is blended in well.
Turn out into the prepared baking dish and bake at 350 degrees F, for about 50 minutes. Sprinkle remaining 1/2 cup of cheese on top, and return to the oven for 10 minutes longer, or until cheese is lightly browned.
Source: Celeste’s Pinterest