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Grits, Sausage, & Cheese Casserole




Source of Recipe


internet






List of Ingredients



• 2 T unsalted butter
  
• 1/2 lb smoked sausage, cut into 1/4" dice
  
• 1/2 cup chopped onion
  
• 1/2 cup chopped red bell pepper
  
• 2 tsp minced garlic
  
• 3 cups milk
  
• 1/2 tsp salt
  
• 1 cup quick-cooking grits
  
• 2 tsp Tabasco
  
• 2 eggs, beaten
  
• 1/2 cup half and half
  
• 1 cup finely chopped green onions
  
• 1/4 cup chopped fresh parsley
  
• 1 1/2 cups shredded medium or sharp Cheddar cheese
  






Instructions



1. Preheat the oven to 350 degrees.
   
2. In a medium skillet, melt 1 T butter over medium heat. Add sausage and brown for 3 minutes. Pour off all but 2 T of the fat. Add the onion, red bell pepper, and garlic and cook them for 5 more minutes, until the onion is translucent.
   
3. Meanwhile, gradually bring the milk to a boil over medium heat in a 2 or 3 quart saucepan. Add the salt. Pour the grits slowly into the milk, stirring constantly and keeping it boiling. Boil the milk and grits for another minute, stirring well, and then reduce the heat and simmer for 2 to 3 more minutes, until the grits have thickened and are soft. Taste to make sure. Remove the cooked grits from the heat and stir in the vegetable/sausage mixture, Tabasco, eggs, half and half, green onion and parsley, along with 1 1/4 cups of the cheese.
   
4. Butter a 2 quart casserole with the remaining T of butter. Spoon the grits/sausage mixture into the casserole, and sprinkle the top with the remaining 1/4 cup cheese. Bake in the middle of the oven for 35 to 45 minutes until set. When done, the top will be beautifully puffed up and a light golden brown.
   






Final Comments


*Souffle Variation: For a lighter variation, use exactly the same ingredients, but separate the eggs and substitute chives for the green onion. After adding the vegetable/sausage mixture, egg yolks and other ingredients to the grits, beat the egg whites to stiff peaks and fold into the mixture. Bake in a 375 degree oven for about 30 minutes, until puffed and browned. The texture and appearance of this dish will be more like a souffle, more "company" than "down home".