North Carolina Sausage and Grits Casserole

"What can be better than cheesy grits? Cheesy grits with sausage! From Charlotte NC Cooking with Class cookbook."
photo by Rinshinomori photo by Rinshinomori
photo by Rinshinomori
photo by Seasoned Cook photo by Seasoned Cook
Ready In:
12hrs 50mins




  • Bring water and salt to boil. Stir in grits. Return to boil, reduce heat, then cook for 4 minutes.
  • In large bowl combine grits and cheese and stir until cheese is melted.
  • Stir in cold milk, thyme, and garlic powder. Mix well.
  • Stir in eggs, mixing well.
  • Stir in sausage.
  • Pour in 13 X 9 inch pan. Cover and refrigerate overnight.
  • Remove from refrigerator and let stand 15 minutes. Bake at 350 degrees for 50-55 minutes.

Questions & Replies

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  1. This was pretty good for something a little different from my normal breakfast casserole (and to help use up some sausage and some grits I had). I did make 1/4 the recipe since I only had 1/2 pound sausage and it has made about 3 meals for me with toast and fruit. Pretty easy to make and nice that it can be made ahead of time to just throw in the oven. Thanks for posting!
  2. I have made this two years in a row for New Year's Day. It's become a bit of a tradition. We love this recipe.. and we are from the south!
  3. Sorry to be the downer but we did not really enjoy this. The flavor was really good (which is why it got 3 stars) but the texture of it was really weird for us. We love grits and we love quiche but did not like the mixture of the two at all. All 7 of us took a couple of bites (the kids said it was good not to hurt my feelings until I said I did not like it) and unfortunately the rest got thrown out. Maybe we would like it better with just the grits in it and forget the eggs.
  4. I'm a novice with grits, but when I discovered that it is quite similar to polenta I was in love. I only have regular grits in supply, so that is what I used in place of quick-cooking kind. Because I used regular grits, I did cook it much longer than 4 minutes . I also halved the recipe and only refrigerated for 5 hours. It turned out to be quite different from what I expected since my dish turned out to be more like a quiche, but we loved it. It is very easy to fix and this will be something I will cook often. Thank you Vicki in CT for posting this recipe. I plan to try other grit recipes you have!
  5. The trio of sausage, grits and cheese combined is just wonderful. Using a top grade of sausage is the only way to go. I use a local family owned company's sausage which has a low percentage of fat. (I omit the thyme.) The best of both worlds -- living in North Carolina and eating sausage and grits. Thanks for sharing a good recipe!!


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