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RiverSong Giddy-Up Grits

Source of Recipe


Sunset, October 1998






List of Ingredients



• 1 lb. bulk pork sausage
  
• 1 clove garlic, pressed or minced
  
• 3/4 tsp pepper
  
• About 1 tsp hot sauce
  
• 1 cup quick-cooking grits
  
• 2 Tbsp butter or margarine
  
• 2 large eggs
  
• 2 cups (1/2 pound) shredded sharp Cheddar cheese
  
• 1 can (7 ounces) diced green chilies
  
• 1/2 cup diced red bell pepper
  
• 1/3 cup fresh cilantro leaves
  






Instructions



1. Crumble sausage into a 10- to 12-inch frying pan over high heat. Stir often until browned and crumbly, about 6 minutes.
   
   
2. Drain off and discard fat. To sausage, add garlic, pepper and hot sauce to taste. Set aside.
   
   
3. In a 2- to 3-quart pan, blend grits with 4 cups water. Bring to a boil over high heat, stirring. Add butter. Cover pan; reduce heat to low. Stir often until grits are tender, 5 to 6 minutes.
   
   
4. In a large bowl, beat eggs to blend. Stirring, add cheese, chilies, sausage mixture, and grits. Pour mixture into a buttered shallow 9- x 13-inch baking dish, or 2-1/2- to 3-quart casserole.
   
   
5. Bake, uncovered, in a 350° F oven until lightly browned, 40 to 45 minutes. Let stand about 5 minutes. Sprinkle with red bell pepper and cilantro. Cut into pieces and serve with a wide spatula.
   
   Makes 8 servings.
   
   
   -- RiverSong Inn (Estes Park, Colorado)