To punch up flavor, use one pound of mild sausage and one pound of hot sausage in this grits and sausage casserole. If you're really brave, use hot sausage exclusively!
2 pounds mild ground pork sausage
4 cups water
1 1/4 cups quick-cooking grits, uncooked
4 cups (1 pound) shredded sharp Cheddar cheese
1 cup milk
1/2 teaspoon dried thyme
1/8 teaspoon garlic powder
4 large eggs, lightly beaten
Garnish: fresh parsley sprigs
How to Make It
Brown sausage in a large skillet, stirring until it crumbles. Drain well, and set aside.
Bring water to a boil in a large saucepan, and stir in grits. Return to a boil; cover, reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat; add cheese and next 3 ingredients, stirring until cheese melts. Stir in sausage and eggs.
Spoon mixture into a lightly greased 13" x 9" x 2" baking dish; sprinkle with paprika. Bake, uncovered, at 350° for 1 hour or until golden and heated. Let stand 5 minutes before serving. Garnish, if desired.
Make-Ahead: Prepare grits mixture as directed above, but do not bake. Cover and chill overnight. Remove from refrigerator; let stand, covered 30 minutes. Uncover and bake as directed.
I made this for a change from our usual Christmas casserole with bread, sausage & eggs. It was a lot easier to put together also. Only change I made was to add garlic salt as 2 other Southern Living cookbooks suggested. The 6 people in my house at it all except for a small amount that I will save for myself. Wonderfully easy!
My family loves this! I'm not a big grits fan, and even I enjoyed it. It reheats well and is possibly even better on the second day. This would make a great addition to a holiday meal or pot luck. I plan to add it to my Christmas morning breakfast, since it makes up well a night ahead of time. I served it at a baby shower and it was well received. Prepared it just as written, but had to cook it 15 minutes longer than the recipe states. I remove the foil for the last 15 minutes of baking. YUM!!!