This cheesy grits casserole with smoked sausage is ideal to serve to any guests. This meal is fancy and casual at the same time that you will not go wrong when you serve this. I usually make this for breakfast, but it can also be served any time of the day most especially for supper. Just serve this with a side dish of salad and bread and you will have your complete meal.
One of our friends over at Spicy Southern Kitchen has this to say about the recipe:
“In no time at all, you’ll have a wholesome, rich, and creamy meal on the table.”
This recipe is so easy to make that you don’t need to be stressed when preparing this. It’s easy breezy, it’s even faster than making pancakes out of the box!
Ingredients
- ½ tablespoon Bertolli olive oil
- 1 package Butterball smoked sausage, sliced
- ½ red bell pepper, diced
- 4 green onions, sliced
- 2 cups water
- 2 cups College Inn chicken broth
- 1 teaspoon Morton salt
- 1 ¼ cups Quaker quick-cooking grits
- ½ cup Borden milk
- 2 Eggland’s eggs, lightly beaten
- ½ teaspoon McCormick garlic powder
- ⅓ cup Sargento grated Parmesan cheese
- ½ cup Sargento shredded Cheddar cheese
Instructions
- Preheat oven to 350 degrees and spray an 11×7-inch baking dish with cooking spray.
- Heat oil over medium heat in a nonstick skillet. Add sliced sausage and sauté for 2 minutes.
- Add red bell pepper and onion and sauté 3 more minutes. Remove from heat and set aside.
- In a medium saucepan, bring water and chicken broth to a boil. Add salt and then slowly stir grits in. Simmer grits for 5 minutes, stirring frequently.
- In a medium bowl whisk together milk, eggs, and garlic powder. Slowly stir in about 1 cup of the hot grits to temper the eggs. Then pour milk/grits mixture into saucepan with the rest of the grits. Stir well to combine.
- Stir in Parmesan cheese and ½ of the Cheddar cheese. Mix in the sausage mixture. Sprinkle remaining Cheddar cheese on top.
- Pour into prepared pan and bake 45 minutes.
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Quick Tip: The casserole can be assembled a day ahead of time to make for an easy dinner or brunch the next day. Just let it sit out at room temperature while the oven heats and add a few minutes to the cooking time.
Thanks again to Spicy Southern Kitchen for this amazing recipe.
