S is for Sausage Cheese Grits

Today I want to share one of my all-time favorite breakfasts: sausage cheese grits.  It is absolutely perfect for brunch or a family breakfast with lots of people around the table.  Expecting company?  Do you want to try something other than French toast and breakfast casserole?  If you prepare this dish, I promise you'll win over the hearts those stubborn northerners who claim not to like corn grits!

Growing up, my mom used to present this steaming dish on Saturday mornings and we would wrap up the leftovers to enjoy all week.  It will be creamy and smooth the day that you first prepare it, but after some time in the refrigerator, it will become more like a firm cake that can be cut into squares and reheated for a minute in the microwave.  Don't expect too many leftovers though.  Everyone at your table will be asking for seconds!  

Peter likes to make this dish when we have a house full of company.  Trust me when I say it's just as popular around the holidays as it is in the heat of summertime at the lake house.  Oftentimes, we put this dish together at night before we head to bed so that we can just pop it in the oven in the morning.  It does require nearly an hour of cooking and resting time before you can serve it, so I'll admit I sometimes set an alarm to get up to put it in the oven and then I go back to bed for a while.  I usually serve this dish along with toast and a mixed fruit salad.  Enjoy!

Sausage Cheese Grits

from Judy Diehl

1 lb. pork sausage, browned and drained

4 c. water

1 tsp. salt

1 c. grits (not instant)

4 eggs, lightly beaten

1 1/2 c. (6 oz) sharp cheddar, shredded and divided

1/2 c. milk

1/4 c. butter, softened

salt and pepper to taste

Brown and drain the pork sausage.  Set aside.  In a saucepan, bring water and salt to a boil.  Slowly stir in the grits and reduce the heat.  Cook 4 minutes.  Remove from the heat and add a small amount of hot grits to eggs while stirring.  Return the grits, now mixed with eggs, to the saucepan.  Add the butter and stir until it melts.  Stir in browned sausage, 1 c. shredded cheese, and milk.  Stir until well mixed.  Pour into a greased 13x9" baking dish.  Sprinkle with the remaining cheese, salt, and pepper.  Bake at 350 F for 50-55 minutes.  Once you remove it from the oven, let it rest for about 10 minutes before serving.  

Variations:

This grits casserole is also fantastic with pepper jack cheese, spicy sausage, and a can of drained Rotel tomatoes with green chilies if you're looking for a Mexican flair to your breakfast.  

If you have swiss cheese and leftover spiral ham, substitute these ingredients for the cheddar and sausage.