Prep 20 mins
Cook 1 hr
I came across this recipe at chefrick.com. This site has lots of good southern cooking. This recipe really caught my eye. Sounds delicious!
- 1 lb hot pork sausage
- 12 ounces cheddar cheese, shredded
- 3 eggs, beaten
- 1 1⁄2 cups milk
- 3 tablespoons butter
- 3 cups grits, cooked
- 1 small onion, chopped
- Preheat oven to 350 degrees.
- Cook the sausage and onion in a skillet until sausage is done.
- Spread sausage evenly in a lightly greased baking dish.
- Cook grits according to the package directions. Add cheese and butter. Stir until cheese and butter are melted.
- Beat eggs and milk together and stir into grits.
- Pour over sausage.
- Bake for 1 hour.
This recipe was really not well written. What amount of grits is correct? The ingredients state "3 cups grits, cooked" but the recipe then instructs to cook according to package directions. 3 cups cooked didn't seem like enough, so I decided to cook 3 cups. However, that ended up being far too much (the package says 12 cups yield). I have two pans of grits in the oven now (a 13X9 and an 11X7), both full, and only one of them has sausage and onion. The recipe definitely needs some tweaking.
This has become a family favorite, I have made it several times, each time with a different sausage. I use corn grits because we enjoy the taste and the yellow color makes an attractive dish. Also added a small can of sliced mushrooms and stir these in with the eggs and milk. Very easy to make and very good to eat.
My husband is the proclaimed (by ALL) GRITS KING in our house, Georgia boy that he is....I made this recipe last night without the onion (because I didn't have any). I did add salt to taste to the grits. I used mild cheddar, but next time I'd like to try sharp cheddar. I used regular (slow cooking) grits....(PLEASE, EVERYONE, DO NOT USE INSTANT GRITS!)My family, even the girls, LOVED it! My husband said he is King No More! I will be making this again and again and thanks for a wonderful recipe!