Sausage and Grits
This grits and sausage casserole is a classic Southern favorite. This sausage and grits dish works as well for special occasions as it does for everyday breakfasts.Recipe courtesy of the National Hot Dog & Sausage Council. Reprinted with permission.
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
- 1 lb. breakfast or bulk sausage, preferably spicy
- 1 large red pepper, seeded and diced
- 2-1/2 cups cold water
- 1 cup milk
- 1/4 tsp. salt
- 1 cup quick-cooking grits
- 1/2 tsp. dry mustard
- 1 tsp. dried thyme
- 6 oz. shredded white sharp cheddar cheese, divided
- 2 large eggs, well beaten
- peach mango fruit salsa for topping (optional)
Preparation:
- Preheat oven to 350 degrees F. spray a 7 x 11-inch baking dish with nonstick cooking spray.
- In a large, heavy nonstick skillet, cook sausage over medium heat, breaking up sausage into small pieces. Cook until no longer pink. Drain on clean paper towels.
- Drain all but 1/2 to 1 tsp. of pan drippings. Add red peppers to skillet. Cook until soft.
- In a separate heavy saucepan, bring water, milk and salt to a boil. Slowly stir in grits. immediately reduce heat and cook, stirring constantly, until slightly thickened, about 7 minutes.
- Add mustard, thyme and 1 cup of cheese, stirring until cheese melts. Cool slightly, and fold in sausage and red pepper. Stir in beaten eggs.
- Pour into baking dish. Sprinkle top of grits and sausage casserole with remaining cheese.
- Bake 40-45 minutes or until light golden brown. Grits should be firm and set in the center. Let stand 10 minutes before serving. Serve with peach mango fruit salsa.
