Grits 'N' Sausage Casserole
Recipe submitted by: Butch Kirkland
Yield: 10-12 servings.
- 3 cups water
- 1 cup Carolina Plantation Grits
- 3/4 teaspoon salt, divided
- 2 pounds pork sausage (Hot), cooked and drained
- 2 cups (8 oz) shredded cheddar cheese, divided
- 4 eggs
- 1 1/2 cups milk
- 2 tablespoons butter or margarine, melted
- Pepper to taste
In a sauce pan, bring water to a boil. Slowly whisk in grits and 1/2 teaspoon salt. Reduce heat, cover and simmer for 45 minutes, stirring occasionally.
In a large bowl, combine grits, cooked 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 13 x 9 x 2-in. baking dish. Bake, uncovered, at 350 degrees for 1 hour or until a knife inserted near the center comes out clean. Sprinkle remaining cheese on top and bake 15 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.
Cook's Note: This dish can be prepared and covered in the refrigerator overnight and baked in the morning. Remove from the refrigerator 30 minutes before baking. Bake as directed above.