Description
A hearty and creamy Grits and Sausage Casserole dish that’s gluten-free, perfect for breakfast or brunch gatherings.
Ingredients
Scale
- 3 cups water
- 1 cup quick-cooking grits
- 3/41/2 teaspoon salt
- 2 tablespoons butter
- 2 lbs pork sausage
- 2 cups shredded cheddar cheese
- 3 large eggs
- 1 1/2 cups whole milk
- 1/41/2 teaspoon black pepper
Instructions
- Cook the Sausage: Start by cooking the sausage in a large skillet over medium heat. You will know it is ready when it is browned and smells amazing. Make sure not to leave it too long, or it might become too crispy.
- Prepare the Grits: In a separate pot, cook the grits according to package instructions until thick and creamy. Stir occasionally until the grits bubble and have a smooth texture. Avoid cooking them for too long; we want them creamy, not gummy.
- Mix Cheese and Seasonings: Mix in your chosen cheese and all the seasonings with the grits, blending until everything is melted and combined. Ensure the cheese is well distributed; otherwise, some bites might be cheesy while others are plain.
- Add Sausage and Grits: Fold the cooked sausage into the creamy grits mixture gently. You want everything to be evenly mixed without mashing it down too much, with sausage dotted throughout for savory goodness.
- Transfer to Baking Dish: Pour the sausage and grits mixture into a greased baking dish, spreading it out evenly. This step helps create a lovely crust on top. Make sure it is tightly packed for better baking results.
- Bake It Off: Pop the dish into the oven and bake until it is set and golden on top. Keep an eye on it and avoid opening the oven too often, as that lets out heat.
- Add More Cheese: In the last few minutes of baking, sprinkle any remaining cheese on top to create a gooey, cheesy finish.
- Let It Rest: Once it is out of the oven, let the casserole cool for 10-15 minutes before slicing into it. This will help it firm up and make serving easier.
Notes
- Leftovers keep in the refrigerator for up to 4-5 days. You can freeze individual servings for 3-4 months; defrost overnight in the refrigerator.
- To prevent the casserole from being too watery, allow it to rest for 10-15 minutes after baking.
- Blend mild and hot sausage for varied flavor without overpowering the dish.
- Choose quick-cooking grits for smoother texture, avoiding gumminess.
- For extra cheesiness, fold in some cheese before baking and add more on top in the last 10 minutes.
- When prepping ahead, the casserole can be assembled and stored in the fridge for up to 24 hours before baking.
- Reheat in the oven at 350 degrees F for about 20-25 minutes, or until heated through, avoiding microwave for best texture.
- Serve with fresh fruit salad for a light side. Pair with homemade biscuits for extra comfort. Accompany with coffee or a holiday cocktail for festive flair.
- Replace cheddar with pepper jack for a spicy kick.
- Add sautéed vegetables like bell peppers for extra nutrition.
- Use cream cheese mixed into the grits for added richness.
- For the best outcome, use quick-cooking grits per the recipe, as instant grits may not work well.
- Blending a mix of cheeses like Monterey Jack cheese or a Mexican blend can create different flavors.
- If substituting sausage, turkey sausage must be cooked and crumbled beforehand.
Nutrition
- Serving Size: 1 serving
- Calories: 388
- Sugar: 3g
- Sodium: 919mg
- Fat: 31g
- Saturated Fat: 12g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 21g
- Cholesterol: 138mg