Country Grits Casserole
Source of Recipe
marthawhite.com, posted by annecros on egullet.org
I made this for breakfast on Super Bowl Sunday and we loved it. I cooked the sausage and shredded the cheese the night before and then threw it together the next morning. It saved and reheated in the microwave very well. annecros at egullet.org says, "I add about an eighth of a t. dried mustard...ham or bacon could be substituted for the sausage. Some diced green pepper, onion and mushroom have all been used in my household to keep things interesting. Heck, you could even toss a handful of spinach in there if you are feeling frisky, or maybe garlic." I did try the mustard and it was very, very good.
List of Ingredients
1 lb. bulk pork sausage
4 c. water
1 c. Quick Grits
6 oz. (1 1/2 c.) shredded sharp Cheddar cheese
1/4 c. butter
1/2 c. milk
4 eggs, beaten
Heat oven to 350 degrees F. Grease 3-quart casserole. In large skillet, cook sausage over medium heat until browned, stirring occasionally. Drain.
Meanwhile, in large saucepan, combine water and salt. Bring to a boil. Gradually stir in grits. Reduce heat to low; cover and cook 5 minutes, stirring occasionally.
Remove from heat. Add 1 cup of the cheese and the butter; stir until melted. Add milk, eggs and cooked sausage; mix well. Pour mixture into greased casserole. Sprinkle with remaining 1/2 cup cheese.
Bake at 350 degrees F. for 1 hour or until golden brown. Let stand 10 minutes before serving.