Baked Garlic Cheese Grits with Sausage

MeganMegan 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.

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cook time:
50 minutes plus 10 for cheese

Baked Garlic Cheese Grits with Sausage photo
cook time:
50 minutes plus 10 for cheese
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Baked Garlic Cheese Grits with Sausage photo
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
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  • 1

    Preheat oven to 350 degrees F. Butter a 3-quart baking dish; set aside.

  • 2

    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.

  • 3

    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.

  • 4

    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.

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