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Smoky Sausage-and-Grits Casserole

Photo: Alison Miksch; Styling: Caroline M. Cunningham

Hands-on time 30 mins
Total time 1 hr, 25 mins
Yield

Makes 12 to 14 servings

You can assemble this up to four days ahead, and keep in the fridge; then let it stand at room temp for 30 minutes before baking.

Ingredients

  • 1 1/2 pounds smoked sausage, chopped
  • 1/2 teaspoon table salt
  • 1 1/2 cups uncooked quick-cooking grits
  • 2 (8-oz.) blocks sharp Cheddar cheese, shredded
  • 1 cup milk
  • 1 1/2 teaspoons chopped fresh thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 4 large eggs, lightly beaten
  • Vegetable cooking spray

How to Make It

  1. Preheat oven to 350°. Brown sausage in a large skillet over medium-high heat, stirring often, 7 to 9 minutes or until cooked; drain on paper towels.

  2. Bring salt and 4 1/2 cups water to a boil in a large Dutch oven over high heat. Whisk in grits, and return to a boil. Cover, reduce heat to medium, and simmer 5 minutes or until thickened, whisking occasionally. Remove from heat; add cheese, stirring until completely melted. Stir in milk and next 4 ingredients. Stir in sausage. Spoon mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish.

  3. Bake at 350° for 50 minutes to 1 hour or until golden and cooked through. Let stand 5 minutes before serving.