Sausage & Grits Casserole




  • 1 1/2 pounds smoked sausage, chopped
    1/2 teaspoon table salt
    1 1/2 cups uncooked quick-cooking grits
    2 (8-oz.) blocks sharp Cheddar cheese, shredded
    1 cup milk
    1 1/2 teaspoons chopped fresh thyme
    1/4 teaspoon garlic powder
    1/4 teaspoon black pepper
    4 large eggs, lightly beaten
    Vegetable cooking spray


1. Preheat oven to 350°. Brown sausage in a large skillet over medium-high heat, stirring often, 7 to 9 minutes or until cooked; drain on paper towels.

2. Bring salt and 4 1/2 cups water to a boil in a large Dutch oven over high heat. Whisk in grits, and return to a boil. Cover, reduce heat to medium, and simmer 5 minutes or until thickened, whisking occasionally. Remove from heat; add cheese, stirring until completely melted. Stir in milk and next 4 ingredients. Stir in sausage. Spoon mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish.

3. Bake at 350° for 50 minutes to 1 hour or until golden and cooked through. Let stand 5 minutes before serving.

Yield: 12 servings



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