| 1 | pound bulk pork sausage |
| 4 | cups water |
| 1/2 | teaspoon salt |
| 1 | cup uncooked quick grits |
| 1 1/2 | cups shredded sharp Cheddar cheese (6 ounces) |
| 2 | tablespoons butter or margarine |
| 3 | eggs, beaten |
| 1/2 | cup milk |
| 1. | Heat oven to 350°F. Spray shallow 3-quart casserole with cooking spray. |
| 2. | In 10-inch skillet, cook sausage over medium heat 7 to 9 minutes, stirring occasionally, until no longer pink; drain. |
| 3. | Meanwhile, in 3-quart saucepan, heat water and salt to boiling. Slowly stir in grits; reduce heat. Cover and cook 5 to 7 minutes, stirring occasionally; remove from heat. Stir in 1 cup of the cheese and the butter until melted. Stir in eggs, milk and sausage. |
| 4. | Pour grits mixture into casserole. Sprinkle with remaining 1/2 cup cheese. |
| 5. | Bake casserole uncovered 25 to 30 minutes or until center is set. Cool 10 minutes before serving. |
| Heat oven to 375°F. Use 1 1/4 cups uncooked quick
grits.
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| This cheesy casserole makes a great brunch dish. Pair it with a bowl of fresh fruit and a side of thickly-sliced Texas toast.
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| "Grits" is simply another name for ground corn and can be bought in several grinds from coarse to fine. The finest milled corn grits are cornmeal, used to make cornbread. |
Nutrition Information:
425 ( 250); 28g ( 13g, ncg); 175mg; 900mg; 23g ( 0g, ncg); 20g 12%; 0%; 20%; 10% 1 1/2 ; 0 ; 0 ; 2 ; 2 1/2 1 1/2