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Sausage and Cheese Grits Casserole (Makeover)

 19 Ratings
4 Comments
  • Prep Time 25 min
  • Total Time 1 hr 5 min
  • Servings 8
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From Betty's Soul Food Collection... Wake up your next brunch with a healthy twist on traditional Sausage and Cheese Grits, using low-fat cheese and a fat-free egg product—plus a splash of hot sauce if you dare.

Ingredients

1/2
lb spicy bulk pork sausage
4
cups water
1/2
teaspoon salt
1
cup uncooked quick-cooking corn grits
1 1/2
cups shredded reduced-fat sharp Cheddar cheese
2
tablespoons butter or margarine
1/2
cup fat-free egg product
1
tablespoon chopped fresh parsley, if desired
Frank's™ RedHot™ Original cayenne pepper sauce, if desired

Directions

  • 1 Heat oven to 350°F. Spray 2 1/2- or 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, until thickened. Remove from heat. Stir in 1 cup of the cheese and the butter until melted. Stir in sausage and egg product. Pour grits mixture into casserole; sprinkle with remaining 1/2 cup cheese.
  • 4 Bake uncovered 25 to 30 minutes or until center is set. Sprinkle with parsley; cool 10 minutes. Serve with hot sauce.

Expert Tips

"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

No nutrition information available for this recipe.
Trademarks referred to herein are the properties of their respective owners.

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