Country grits and sausage casserole recipe
Country Grits and Sausage Casserole recipe
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- 2 cups water
- 1/2 cup quick-cooking grits, uncooked
- 3-1/2 cups shredded extra-sharp Cheddar cheese
- 4 eggs, lightly beaten
- 1 cup milk
- 1/2 teaspoon dried whole thyme
- 1/8 teaspoon garlic powder
- 1-1/2 pounds mild bulk sausage, cooked crumbled and drained
- tomatoes and parsley
This is a special breakfast for our “non-Southern” guests who have never tried grits before.
Bring water to a boil; stir in grits. Return to boil; reduce heat to low and cook 4 minutes, stirring occasionally. Add cheese, stirring until melted. Combine eggs, milk, thyme, and garlic powder; stir well. Gradually stir about 1/4 hot grits mixture into egg mixture, then add to remaining hot mixture, stirring constantly. Stir in sausage. Pour into a 11 x 7 x 1-1/2 inch baking pan sprayed with Pam non-stick spray. Cover and refrigerate overnight. Bake uncovered at 350 degrees for 50 minutes or until set. Garnish with tomato wedges and fresh parsley.
Reference: Country grits and sausage casserole recipe
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