Sausage and Cheese Grits Casserole (Makeover)

  • Prep Time 25 min
  • Total Time 1 hr 5 min
  • Servings 8

Ingredients

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

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.

Notes










Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
286.9
Calories from Fat
80
% Daily Value
Total Fat
18.9g
29%
Saturated Fat
8.6g
43%
Trans Fat
0g
Cholesterol
105.6mg
35%
Sodium
518.7mg
22%
Total Carbohydrate
16.1g
5%
Dietary Fiber
0.9g
4%
Sugars
0.5g
Protein
12.9g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
1.10%
1%
Calcium
16%
16%
Iron
6.70%
7%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.