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Sausage and Grits




Source of Recipe


Paula Deen


Recipe Introduction


This is a wonderful dish. Very easy and it freezes really well! I recommend Quaker Old Fashioned Grits – they are delicious creamy grits. This would make a fabulous brunch casserole.


List of Ingredients




1 c. uncooked grits
1 lb. ground sausage
1 onion, chopped
2 (4 ½ oz.) cans chopped green chilies
8 T. butter
2 eggs, beaten
2 c. grated Cheddar cheese
10 dashes hot sauce
1 t. paprika
¼ c. chopped fresh parsley


Recipe



Preheat oven to 325 degrees.

Cook grits in 4 c. salted water until thick. Sauté sausage, breaking it into small pieces. Remove from pan with slotted spoon. Sauté onion in sausage fat; drain. Add onion and chilies to sausage. Add butter, eggs, cheese and hot sauce to grits. Combine grits mixture with sausage mixture. Pour into a 13 X 9 inch (I used a little smaller pan – it makes for a thicker casserole) casserole dish and garnish with additional small amounts of cheese, chilies, paprika, and parsley. Bake for 1 hour.

NOTE: Serves 10. Can be refrigerated up to 2 days before baking. Freezes well.