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Grits ‘N’ Sausage Casserole

You could call this the "so good casserole" because that's what people say when they try it. It's a Southern specialty.—Marie Poppenhager, Old Town, Florida
  • Total Time
    Prep: 30 min. Bake: 1-1/4 hours
  • Makes
    12 servings

Ingredients

  • 3 cups water
  • 1 cup quick-cooking grits
  • 3/4 teaspoon salt, divided
  • 2 pounds bulk pork sausage, cooked and drained
  • 2 cups shredded cheddar cheese, divided
  • 3 large eggs
  • 1-1/2 cups whole milk
  • 2 tablespoons butter, melted
  • Pepper to taste

Directions

  • In a saucepan, bring water to a boil. Slowly whisk in the grits and 1/2 teaspoon salt. Reduce heat; cover and simmer for 5 minutes, stirring occasionally.
  • In a large bowl, combine grits, sausage and 1-1/2 cups cheese. Beat the eggs and milk; stir into grits mixture. Add the butter, pepper and remaining salt.
  • Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, about 1 hour. Sprinkle with remaining cheese; bake 15 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.
Editor's Note: This casserole can be covered and refrigerated overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Nutrition Facts
1 cup: 316 calories, 24g fat (11g saturated fat), 110mg cholesterol, 621mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 13g protein.

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