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GRITS CASSEROLE




Source of Recipe


Pat Conroy's Cookbook


List of Ingredients




1/2 tsp. coarse or kosher salt
1 cup slow-cooking stone-ground grits
1/2 pound andouille sausage, chopped
2-1/2 cups grated sharp cheddar cheese
3 large eggs beaten
1/4 cup heavy cream
Tabasco
salt and black pepper to taste



Recipe



In a large saucepan over high heat, bring 4 cups water to a boil. Add the salt and slowly pour in the grits. Reduce the heat and cook, stirring occassionally, until grits are done, about 40 minutes.

Preheat the oven to 350 degrees.

In a small saucepan, saute thje sausage until it is slightly crispy, 8-10 minutes. Set aside.

Remove grits from the stove and add the cheese, stirring until smooth. Beat in the eggs and cream. Add the sausage and season to taste with Tabasco and salt and pepper.

Pour the grits into a 2-quart souffle dish and bake until they are set and lightly browned on top, about 40 minutes. Serve hot.