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Sausage and Cheese Grits Casserole (Makeover)

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  • Prep 25 min
  • Total 1 hr 5 min
  • Servings 8
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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.
Updated Jan 5, 2023
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  • 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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    "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 Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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