Smoky Sausage-and-Grits Casserole


Debember 2015: Pam Lolley Christmas Morning

You can assemble this up to four days ahead, and keep in the fridge; then let it stand at room temp for 30 minutes before baking.

Ingredients

  • 1 1/2 pounds smoked sausage, chopped
  • 1/2 teaspoon table salt
  • 1 1/2 cups uncooked quick-cooking grits
  • 2 (8-oz.) blocks sharp Cheddar cheese, shredded
  • 1 cup milk
  • 1 1/2 teaspoons chopped fresh thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 4 large eggs, lightly beaten
  • Vegetable cooking spray

Preparation

  1. Preheat oven to 350F°.
  2. Brown sausage in a large skillet over medium-high heat, stirring often, 7 to 9 minutes or until cooked; drain on paper towels.
  3. Bring salt and 4 1/2 cups water to a boil in a large Dutch oven over high heat. Whisk in grits, and return to a boil. Cover, reduce heat to medium, and simmer 5 minutes or until thickened, whisking occasionally.
  4. Remove from heat; add cheese, stirring until completely melted.
  5. Stir in milk and next 4 ingredients.
  6. Stir in sausage.
  7. Spoon mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish.
  8. Bake at 350° for 50 minutes to 1 hour or until golden and cooked through.
  9. Let stand 5 minutes before serving.
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