The South pairs favorites--sausage and grits--in this cheesy casserole.
pound bulk pork sausage
cup uncooked quick grits
cups shredded sharp Cheddar cheese (6 ounces)
tablespoons butter or margarine
Heat oven to 350°F. Spray shallow 3-quart casserole with cooking spray.
In 10-inch skillet, cook sausage over medium heat 7 to 9 minutes, stirring occasionally, until no longer pink; drain.
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.
Pour grits mixture into casserole. Sprinkle with remaining 1/2 cup cheese.
Bake casserole uncovered 25 to 30 minutes or until center is set. Cool 10 minutes before serving.
This cheesy casserole makes a great brunch dish. Pair it with a bowl of fresh fruit and a side of thickly-sliced Texas toast.
"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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.