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Sausage Cheese Grits

Source of Recipe


Gourmet, March 1992






List of Ingredients



• 6 cups water
  
• 1-1/2 cups quick-cooking grits
  
• 2-3/4 cups grated Monterey jack cheese (about 3/4 lb.)
  
• 2 Tbsp unsalted butter
  
• Two 2-inch pickled jalapeño chilies, minced, including seeds
  
• 4 scallions, chopped fine
  
• 3/4 lb. bulk fresh sausage
  
• 1 Tbsp vegetable oil
  
• 1 onion, chopped fine
  
• 1 large green bell pepper, chopped fine
  
• 4 large eggs
  
• 2 tsp Worcestershire sauce
  






Instructions



1. In a large heavy saucepan, bring the water to a boil, stir in the grits slowly, and simmer them, covered, stirring occasionally, for 7 minutes. Stir in 1-1/2 cups of the Monterey jack, butter, jalapeños, scallions, and salt and pepper to taste, stirring until the cheese is melted. Spread the mixture in a buttered 13 x 9-inch baking dish.
   
   
2. In a heavy skillet, brown the sausage over moderate heat, stirring and breaking up the lumps; transfer it with a slotted spoon to paper towels to drain, and pour off the fat. Add the oil to the skillet and in it, cook the onion and bell pepper over moderately low heat, stirring, until the vegetables are softened.
   
   
3. In a bowl, whisk together the eggs, Worcestershire sauce and salt to taste; stir in the sausage and the vegetables, and spread the mixture over the grits. Sprinkle the sausage mixture with the remaining 1-1/4 cups Monterey jack, and bake the grits in the middle of a preheated 350º F oven for 30 to 35 minutes, or until the eggs are firm.
   
   Serves 8 to 10