Ingredients Jump to Instructions ↓

  1. 3 cups water

  2. 1 cup quick-cooking grits

  3. 3/4 teaspoon salt, divided

  4. 2 pounds bulk pork sausage, cooked and drained

  5. 2 cups (8 ounces) shredded cheddar cheese, divided

  6. 3 eggs

  7. 1-1/2 cups milk

  8. 2 tablespoons butter, melted Pepper to taste

Instructions Jump to Ingredients ↑

  1. 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 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1 hour or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese; bake 15 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting. Yield: 10-12 servings. Editor's Note: This casserole can be covered and refrigerated overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.


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