Grits-and-Sausage Casserole

  • Cuisinia Posted: 10/25/11
    Worthy of a Special Occasion

    This was a really yummy recipe; very fluffy and savory. The only change I made was the type of cheese; I used a mixture of sharp cheddar and smoked gouda. The only changes I'd make in the future is that I'd put servings in individual ramekins. When the casserole is scooped out on a plate, the presentation is not exactly pretty. If small, individual ramekins were used, each could brown on the top and each casserole would stay better contained on the plate. Of course, the time would need to be carefully reduced and/or monitored. Next time, I may also try it with jalapeno Havarti cheese. This would be really nice served with fresh fruit.


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