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Smoked Gouda Grits and Egg Bake

Smoked Gouda Grits and Egg Bake
  • Prep 35 min
  • Total 1 hr 35 min
  • Servings 8
Stone-ground grits get a sophisticated upgrade when baked with eggs, pork sausage and Gouda cheese.
Updated September 14, 2015

Ingredients

  • 4 cups milk
  • 1 1/2 teaspoons salt
  • 1 cup uncooked stone-ground grits
  • 1/2 cup unsalted butter, cut into pieces
  • 6 oz smoked Gouda cheese, shredded (1 1/2 cups)
  • 1 lb bulk sage pork sausage
  • 10 eggs
  • 1 cup whipping cream
  • 2 tablespoons chopped fresh parsley
  • 6 oz white Cheddar cheese, shredded (1 1/2 cups)
  • Additional chopped fresh parsley, if desired

Steps

  • 1
    In 3-quart saucepan, heat milk and salt just to boiling over medium-high heat. Gradually stir in grits. Reduce heat; cook uncovered 20 minutes, stirring frequently, until thickened. Add butter and Gouda cheese; stir until melted.
  • 2
    Lightly spray 3-quart casserole with cooking spray. Pour grits mixture into casserole. Cool 20 minutes.
  • 3
    Meanwhile, in 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring to crumble, until no longer pink. Drain on paper towels.
  • 4
    Heat oven to 350°F. In large bowl, slightly beat eggs with whisk; stir in whipping cream, 2 tablespoons parsley, 1 cup of the Cheddar cheese and the cooked sausage. Pour over grits mixture. Top with remaining 1/2 cup Cheddar cheese.
  • 5
    Bake uncovered 35 to 40 minutes or until set and edges are lightly browned. Sprinkle with additional parsley.

  • Bake in individual baking dishes; reduce baking time by 10 to 15 minutes.

Nutrition Facts

Serving Size: 1 Serving
Calories
770
Total Fat
59g
0%
Saturated Fat
30g
0%
Sodium
1260mg
0%
Total Carbohydrate
26g
0%
Dietary Fiber
0g
0%
Protein
33g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Low-Fat Milk; 2 1/2 High-Fat Meat; 6 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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