James Carrier Photo by: James Carrier

RiverSong Giddy-Up Grits

At RiverSong Inn in Estes park, Colorado, breakfast starts with Continental Divide Strawberries (berries topped with a mixture of equal parts sweetened whipped cream and plain yogurt), followed by hearty baked grits.

Sunset OCTOBER 1998

  • Yield: Makes 8 servings


  • 1 pound bulk pork sausage
  • 1 clove garlic, pressed or minced
  • 3/4 teaspoon pepper
  • About 1 teaspoon hot sauce
  • 1 cup quick-cooking grits
  • 2 tablespoons butter or margarine
  • 2 large eggs
  • 2 cups (1/2 lb.) shredded sharp cheddar cheese
  • 1 can (7 oz.) diced green chilies
  • 1/2 cup diced red bell pepper
  • 1/3 cup fresh cilantro leaves


1. Crumble sausage into a 10- to 12-inch frying pan over high heat. Stir often until browned and crumbly, about 6 minutes. Drain off and discard fat. To sausage, add garlic, pepper, and hot sauce to taste. Set aside.

2. In a 2- to 3-quart pan, blend grits with 4 cups water. Bring to a boil over high heat, stirring. Add butter. Cover pan; reduce heat to low. Stir often until grits are tender, 5 to 6 minutes.

3. In a large bowl, beat eggs to blend. Stirring, add cheese, chilies, sausage mixture, and grits. Pour mixture into a buttered shallow 9- by 13-inch baking dish or 2 1/2- to 3-quart casserole.

4. Bake, uncovered, in a 350° oven until lightly browned, 40 to 45 minutes. Let stand about 5 minutes. Sprinkle with red bell pepper and cilantro. Cut into pieces and serve with a wide spatula.

Nutritional Information

Amount per serving
  • Calories: 331
  • Calories from fat: 60%
  • Protein: 16g
  • Fat: 22g
  • Saturated fat: 11g
  • Carbohydrate: 17g
  • Fiber: 1.4g
  • Sodium: 734mg
  • Cholesterol: 113mg

Go to Full Version of

RiverSong Giddy-Up Grits Recipe