Grits 'N' Sausage Casserole

Name: Grits 'N' Sausage Casserole
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Cuisine: Southern
Ingredients: 907 grams bulk pork sausage, cooked and drained; 2 Tbsps butter, melted; 3 eggs; 366 milliliters milk; 12 servings Pepper to taste; 12 servings Pepper to taste; 148 grams quick-cooking grits; 1 teaspoons salt, divided; 227 grams cups shredded cheddar cheese, divided; 710 milliliters water

If you want to add more Southern recipes to your recipe box, Grits 'N' Sausage Casserole might be a recipe you should try. One portion of this dish contains around 20g of protein, 31g of fat, and a total of 420 calories. This recipe serves 12. This recipe covers 20% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up water, salt, bell pepper, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes. It works well as a main course. It is a good option if you're following a gluten free diet.

Instructions

In a saucepan, bring water to a boil. Slowly whisk in the grits and 1/2 teaspoon salt. Reduce heat; cover and simmer for 5 minutes, stirring occasionally.

Ingredients you will need

Grits

Water

Salt

Equipment you will use

Sauce Pan

Whisk

In a large bowl, combine grits, sausage and 1-1/2 cups cheese. Beat the eggs and milk; stir into grits mixture.

Ingredients you will need

Sausage

Cheese

Grits

Egg

Milk

Equipment you will use

Bowl

Add the butter, pepper and remaining salt.

Ingredients you will need

Butter

Pepper

Salt

Transfer to a greased 13-in. x 9-in. baking dish.

Equipment you will use

Baking Pan

Bake, uncovered, at 350° for 1 hour or until a knife inserted near the center comes out clean.

Equipment you will use

Oven

Knife

Sprinkle with remaining cheese; bake 15 minutes longer or until cheese is melted.

Ingredients you will need

Cheese

Equipment you will use

Oven

Let stand for 5 minutes before cutting.

Equipment

Ingredients

Servings:

907grams

bulk pork sausage, cooked and drained 2Tbsps

butter, melted 3

eggs 366milliliters

milk 12servings

Pepper to taste 12servings

Pepper to taste 148grams

quick-cooking grits 1teaspoons

salt, divided 227grams

cups shredded cheddar cheese, divided 710milliliters

water

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Perrier-Jouet Grand Brut. It has 4.3 out of 5 stars and a bottle costs about 57 dollars.

Perrier-Jouet Grand Brut

The striking freshness and vivacity of the floral and fruity fragrances (yellow fruits and fresh fruits) take root, before giving way to subtle notes of vanilla and butter, lending the wine a fruity and consistent character. The notes of cherry plum, lemon and bergamot orange emerge first, then make way for the flowers of fruit trees, such as lime and honeysuckle. These are followed by notes of butter, madeleine cakes and vanilla sugar. Lingering notes of grapefruit, white peaches, green pears, apple trees and green hazelnuts round off the taste.