Sausage & Grits
By
David Reeves
@Woodrow
1
A savory and creamy grits dish that showcases this lowly corn product's versatility. I made it this weekend for a family reunion breakfast and several of those who didn't like grits changed their minds!
Ingredients
- 4 c
- water
- 4 c
- chicken broth
- 1 1/2 tsp
- kosher salt
- 2 c
- stone ground grits
- 1 c
- heavy cream
- 4 Tbsp
- unsalted butter
- 12 oz
- tray of maple-flavored breakfast sausage links
- 1 large
- yellow onion, chopped
- 1 large
- red bell pepper, chopped
- 2
- jalapeno peppers, seeded and chopped (or leave seeds in if you want the heat)
- 2 small
- garlic cloves, pressed
- 5
- eggs, lightly beaten
- 2 c
- grated sharp cheddar cheese
- 2 c
- grated monterey jack cheese
How to Make Sausage & Grits
- 1Bring water, chicken broth and salt to a boil in a heavy saucepan; then add grits gradually while stirring constantly. Reduce heat to a bare simmer, cover and stir frequently until grits are thickened, about 20 - 25 minutes.
- 2While grits are simmering, fry sausages in skillet and drain on paper towels. Cut the sausages into bite-size pieces after they have cooled.
- 3Saute the onion and peppers in the sausage grease left in the skillet on medium heat until browned. Then put in garlic and continue sauteing for 2 or 3 minutes until it softens. (Do not burn the garlic).
- 4Pour the cream into the hot grits along with the butter and mix well.
- 5Lightly beat the eggs in a separate bowl and temper them with 3 or 4 spoon-full portions of the grits, stirring constantly to keep the eggs from scrambling. Then add the tempered eggs to the pan of grits and stir until all of the eggs are absorbed.
- 6Stir the vegetables and sausage pieces into the hot grits along with the cheeses and mix well.
- 7Pour into a 13" x 9" baking dish sprayed with cooking oil, and bake in a 350 degree oven for 35-45 minutes or until set.
- 8Serve with hot biscuits for a simple, tasty breakfast!
About Sausage & Grits
Course/Dish: Breakfast Casseroles
