Rating: 3.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

We took a cue from shepherd's pie and used grits (in lieu of mashed potatoes) to seal in the flavor of juicy sausage in an ever-so-sweet sauce.

Recipe by Southern Living January 2014

Gallery

Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas

Recipe Summary

hands-on:
50 mins
total:
1 hr 25 mins
Yield:
Makes 6 to 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Grits Crust: Bring milk and 1 cup water to a boil in a large saucepan over medium heat; add grits, and cook, stirring often, 5 minutes or until thickened. Stir in cheese and next 3 ingredients; remove from heat.

    Advertisement
  • Gradually stir about one-fourth of hot grits mixture into eggs; add egg mixture to remaining hot grits mixture, stirring until blended.

  • Prepare Sausage Filling: Preheat oven to 375°. Cook sausage in hot oil in a Dutch oven over medium heat 7 to 8 minutes on each side or until browned. Remove sausage from Dutch oven, reserving 1 Tbsp. drippings in Dutch oven.

  • Sauté bell peppers and onion in hot drippings 5 minutes or until tender. Add garlic, and sauté 2 minutes. Cut sausage into 1/2-inch-thick slices. Stir together tomatoes, bell pepper mixture, and sausage in a large bowl.

  • Melt butter in Dutch oven over medium heat; whisk in flour, and cook, whisking constantly, 4 to 5 minutes or until smooth and medium brown. Gradually whisk in broth, and bring to a boil, whisking constantly.

  • Reduce heat to medium-low; simmer, stirring occasionally, 5 minutes or until thickened. Stir in jelly and next 3 ingredients. Stir into sausage mixture, and spoon into a lightly greased 11- x 7-inch baking dish. Gently spread Cheese Grits Crust over top.

  • Bake at 375° for 20 to 25 minutes or until lightly browned. Let casserole stand 10 minutes before serving.

Advertisement
Advertisement