Jim Dandy's Sausage and Cheese Grits Casserole

Cole's Mom's Note:

This recipe came from the Jim Dandy Quick Grits bag. I make it Christmas morning every year and we all love it. It can be made a day ahead and refrigerated, just bake a little longer.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 1 lb breakfast sausage , cooked and drained
• 4 cups water
• 1 teaspoon salt
• 1 cup quick-cooking grits
• 1 ½ cups sharp cheddar cheese , shredded
• ½ cup butter or ½ cup margarine
• 1 cup milk
• 4 eggs , beaten
• ¼ teaspoon ground red pepper

Directions:

1. 1. Heat oven to 350. Grease a 2 quart glass baking dish. In large saucepan, combine water and salt. Bring to a boil. Gradually stir in grits. Reduce heat to low; cover and cook 5 minutes, stirring occasionally.
2. 2.Brown sausage.
3. 3. Remove grits from heat. Add butter and 1 cup of cheese, stir until melted. Add sausage, eggs, and pepper; mix well. Pour mixture into greased baking dish. Sprinkle remainder of cheese on top.
4. 4. Bake at 350 for 1 hour or until golden brown. Let stand 10 minutes before serving.

Reviews

[jlp58]

SKIP THE BUTTER!!!

This is a great recipe (as long as you don't look too closely at the Nutrition Facts) but it will be very oily if you add the recommended butter.

I make it sans butter now and it turns out much better.

I also reduce the recommended amount of water by a cup or so. This helps allow the grits to absorb some of the oil from the sausage nad cheese, resulting in a much more palatable final product

[Chef #1529208]

This didn't really turn out for me. It was pretty runny, and the sausage flavor overwhelmed everything.

[pansregnig]

This is pretty good. It does reheat well. A 2 quart casserole is not quite big enough.