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Prep Time: 0 Minutes Cook Time: 65 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I made this for our brunch yesterday. It's delicious and easy. I almost used Andouille but I'm saving that for a new gumbo recipe. Ingredients:
3 cups water |
3/4 cup quick grits |
2 cups (8 oz.) shredded sharp cheddar cheese, divided |
2/3 cup evaporated milk |
1/4 teaspoon garlic powder |
1/4 teaspoon ground black pepper |
1/8 teaspoon hot pepper sauce (optional) |
1 lb. bulk sausage, cooked and drained |
2 large eggs, lightly beaten |
Directions:
1. PREHEAT oven to 350°F. Grease 8-inch-square baking dish.
2. BRING water to a boil in medium saucepan; slowly stir in grits.
3. Cover; reduce heat to low. Cook, stirring occasionally, for 5
4. to 6 minutes.
5. ADD 1 1/2 cups cheese, evaporated milk, garlic powder, pepper
6. and hot pepper sauce to grits; stir until cheese is melted. Add
7. sausage and eggs; stir well. Pour into prepared baking dish.
8. BAKE for 1 hour. Top with remaining cheese. Bake for additional
9. 5 to 10 minutes or until cheese is melted and golden brown. Let
10. cool for 10 minutes before serving.
11. NOTE: Batter can be made the day before; cover and refrigerate.
12. Let stand at room temperature for 30 minutes before baking.
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