Country Grits And Sausage

Oxmoor House

8 servings


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2 cups water
1/2 teaspoon salt
1/2 cup uncooked quick grits
4 cups (16 ounces) shredded sharp Cheddar cheese
4 eggs, beaten
1 cup milk
1/2 teaspoon dried whole thyme
1/8 teaspoon garlic powder
2 pounds mild bulk pork sausage, cooked, crumbled, and drained
Tomato roses
Fresh parsley sprigs


Bring water and salt to a boil; stir in grits. Return to a boil, and reduce heat. Cook 4 minutes, stirring occasionally.

Combine grits and cheese in a large mixing bowl; stir until cheese melts. Combine eggs, milk, thyme, and garlic powder, mixing well. Add a small amount of hot grits mixture to egg mixture, stirring well; stir into remaining grits mixture. Add crumbled sausage, stirring well. Pour mixture into a 12- x 8- x 2-inch baking dish. Cover and refrigerate overnight.

Remove from refrigerator; let stand 15 minutes. Bake at 350° for 50 to 55 minutes. Garnish with tomato roses and parsley sprigs.

Note: Recipe may be halved; bake at 350° in a 10- x 6- x 2- inch baking dish 45 minutes.

Created date

February 2010