Mother's Day Make-Ahead Sausage And Cheese Grits Casserole
Serves: 6
Kirstin Bosco
1 January 1970
Based on User reviews:
55
Spice
48
Sweetness
42
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cups
Whole Milk1 cup
Grits (stone-ground)340 g
Pork (mild)1 tsp
Cayenne Pepper4 large
Egg (lightly beaten)Directions:
1
In a large heavy-bottomed saucepan, combine 2 cups water and the milk and bring to a boil over medium-high heat
2
Stir in the grits and return to a boil
3
Season with 1 teaspoon of salt and pepper
4
Decrease the heat to low and simmer, stirring occasionally, until creamy and thick, 45 to 60 minutes
5
Meanwhile, heat a medium skillet over medium heat
6
Add the sausage and cook, stirring occasionally to break up the sausage, until no longer pink and the meat is cooked through, 5 to 7 minutes
7
Remove with a slotted spoon to a paper-towel-lined plate to drain and cool slightly
8
Remove the grits from the heat and add the cheese and butter
9
Taste and adjust for seasoning with salt and pepper and stir to combine
10
Add the reserved sausage, cayenne, eggs, green onions and jalapenos and stir until well incorporated
11
Butter a large (9-by-13-inch) casserole dish
12
Spoon the mixture into the prepared dish
13
At this point, the casserole can be covered and refrigerated overnight (bring to room temperature before baking), or baked immediately
14
Bake at 350 degrees F from room temperature until bubbly and golden brown, about 1 hour
15
Remove to a rack to cool slightly before serving