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Easy Cheesy Loaded Grits

A tasty bowl of grits inspired me to develop my own with sausage, green chilies and cheeses. It just might be better than the original. —Joan Hallford, North Richland Hills, Texas
  • Total Time
    Prep: 35 min. Bake: 50 min. + standing
  • Makes
    8 servings

Ingredients

  • 1 pound mild or spicy bulk pork sausage
  • 1 small onion, chopped
  • 4 cups water
  • 1/2 teaspoon salt
  • 1 cup quick-cooking grits
  • 3 cans (4 ounces each) chopped green chiles
  • 1-1/2 cups shredded sharp cheddar cheese, divided
  • 1-1/2 cups shredded Monterey Jack cheese, divided
  • 2 tablespoons butter
  • 1/4 teaspoon hot pepper sauce
  • 2 large eggs, lightly beaten
  • 1/4 teaspoon paprika
  • Chopped fresh cilantro

Directions

  • Preheat oven to 325°. In a large skillet, cook sausage and onion over medium heat for 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain.
  • In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat.
  • Add green chiles, 3/4 cup cheddar cheese, 3/4 cup Monterey Jack cheese, butter and pepper sauce; stir until cheese is melted. Stir in eggs, then sausage mixture.
  • Transfer to a greased 13x9-in. baking dish. Top with remaining cheeses; sprinkle with paprika. Bake, uncovered, until golden brown and set, 50-60 minutes. Let stand 10 minutes before serving. Sprinkle with cilantro.
Nutrition Facts
1 cup: 399 calories, 28g fat (15g saturated fat), 116mg cholesterol, 839mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 18g protein.

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