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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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At RiverSong Inn in Estes park, Colorado, breakfast starts with Continental Divide Strawberries (berries topped with a mixture of equal parts sweetened whipped cream and plain yogurt), followed by hearty baked grits. Ingredients:
1 pound bulk pork sausage |
1 clove garlic, pressed or minced |
3/4 teaspoon pepper |
about 1 teaspoon hot sauce |
1 cup quick-cooking grits |
2 tablespoons butter or margarine |
2 large eggs |
2 cups (1/2 lb.) shredded sharp cheddar cheese |
1 can (7 oz.) diced green chilies |
1/2 cup diced red bell pepper |
1/3 cup fresh cilantro leaves |
Directions:
1. Crumble sausage into a 10- to 12-inch frying pan over high heat. Stir often until browned and crumbly, about 6 minutes. Drain off and discard fat. To sausage, add garlic, pepper, and hot sauce to taste. Set aside.
2. In a 2- to 3-quart pan, blend grits with 4 cups water. Bring to a boil over high heat, stirring. Add butter. Cover pan; reduce heat to low. Stir often until grits are tender, 5 to 6 minutes.
3. In a large bowl, beat eggs to blend. Stirring, add cheese, chilies, sausage mixture, and grits. Pour mixture into a buttered shallow 9- by 13-inch baking dish or 2 1/2- to 3-quart casserole.
4. Bake, uncovered, in a 350° oven until lightly browned, 40 to 45 minutes. Let stand about 5 minutes. Sprinkle with red bell pepper and cilantro. Cut into pieces and serve with a wide spatula.
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