Sausage Cheese Grits
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1419.54 ml water
- 354.88 ml quick-cooking grits
- 650.62 ml grated monterey jack cheese (about 3/4 lb.)
- 29.58 ml unsalted butter
- 4 inch pickled jalapeno peppers, minced, including the seeds
- 4 green onions, finely sliced
- 340.19 g bulk sausage (regular or hot)
- 14.79 ml vegetable oil
- 1 medium onion, finely chopped
- 1 medium bell pepper, finely chopped
- 4 large eggs
- 9.85 ml Worcestershire sauce
directions
- In a large heavy saucepan bring the water to a boil, stir in the grits slowly, and simmer them, covered. stirring occasionally, for 7 minutes.
- Stir in 1 1/2 cups of the Monterey Jack cheese, the butter, the jalapenos, the green onions, and salt and pepper to taste, stirring until the cheese is melted, and spread the mixture in a buttered 13x9-inch baking dish.
- In a heavy skillet brown the sausage over moderate heat, stirring and breaking up the lumps, transfer it with a slotted spoon to paper towels to drain, and pour off the fat.
- Add the oil to the skillet and in it cook the onion and the bell pepper over moderately low heat, stirring, until the vegetables are softened.
- In a bowl whisk together the eggs, worcestershire sauce and salt to taste, stir in the sausage and vegetables, and spread the mixture over the grits.
- Sprinkle the sausage mixture with the remaining 1 1/4 cups Monterey jack cheese and bake the grits in the middle of a preheated 350 degree oven for 30 to 35 minutes, or until the eggd are firm.
- Cut into squares and serve.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas