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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Grits is a main ingredient for many Southern meals. I've had this recipe for years and never grow tired of it. It's especially good to serve on a lazy weekend, since leftover portions are very tasty served cold. Ingredients:
1 pound bulk pork sausage |
4 cups water |
1 teaspoon salt |
1 cup quick-cooking grits |
4 eggs, lightly beaten |
1-1/2 cups (6 ounces) shredded sharp cheddar cheese, divided |
1/2 cup milk |
1/4 cup butter, softened |
Directions:
1. Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain and set aside. In a saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat and cook 4-5 minutes, stirring occasionally. Remove from the heat. Stir a small amount of hot grits into the eggs; return all to the saucepan, stirring constantly. Add the sausage, 1 cup cheese, milk and butter, stirring until the butter is melted.
2. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with remaining cheese. Bake at 350° for 50-55 minutes or until the top begins to brown. Yield: 10 servings.
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