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Sausage and Cheese Grits Casserole

Source of Recipe


From "A Real American Breakfast" by Cheryl & Bill Jamison






List of Ingredients



• 3/4 tsp salt, or more to taste
  
• 1 cup stone-ground grits *
  
• 1 lb. breakfast sausage, crumbled and fried until well-browned *
  
• 1/4 lb. mild or smoked Cheddar cheese, grated (about 1 cup)
  
• 3 Tbsp unsalted butter
  
• 1/4 tsp Tabasco, Texas Pete, or other hot pepper sauce
  
• 3 large eggs, lightly beaten
  
• 1 to 2 scallions
  






Instructions



1. Preheat the oven to 350º F. Butter a medium baking dish.
   
   
2. Bring 4 cups of water and 3/4 teaspoon salt to a boil in a large heavy saucepan over high heat. Whisk in the grits, a handful at a time. Reduce the heat to a bare simmer and cook the grits until thick and soft, 30 to 40 minutes. Stir the grits occasionally as they cook, more frequently as they thicken, scraping them off the bottom to prevent scorching. If the grits become too stiff to stir easily before they are cooked through, add a bit more hot water.
   
   
3. Remove the grits from the heat and stir in the sausage, cheese, butter and hot sauce. Check the seasoning, adding more salt and hot pepper sauce if you wish. Mix in the eggs, stirring briskly. Spoon into the prepared baking dish. (The casserole can be made to this point, covered and refrigerated overnight. In the morning, let it sit at room temperature for 20 to 30 minutes before baking.)
   
   
4. Bake until puffed and lightly set, 35 to 40 minutes.
   
   
5. Meanwhile, slice the scallions, both white and green parts, into sections about 2 inches long. Cut each section into long, thin strips. When the casserole is ready, spoon it onto plates immediately, or let it cool for about 10 minutes and then cut it into soft-textured squares. Garnish each portion with a little shower of scallion strips, and serve.
   
   Serves 6
   
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   cook's notes
   
   * To use quick-cooking grits instead, reduce the amount of cooking water to the amount listed on the package. Be sure not to use instant grits.
   
   * The casserole is only as good as the sausage you use. If you don't have a good local country sausage, look for nationally distributed brands like Jones or Jimmy Dean.