Recipe Background
There's so much love and Southern hospitality in this Cheesy Grit Casserole, you know you'll love it from the start! The grits are tender, buttery, and oh-so cheesy, with just a hint of spice to keep it lively. But Cheesy Grit Casserole has more to offer than just grits, because it also features succulent sausage and savory onions for a full, hearty experience! It certainly makes everyone at the table feel welcome!
There's so much love and Southern hospitality in this Cheesy Grit Casserole, you know you'll love it from the start! The grits are tender, buttery, and oh-so cheesy, with just a hint of spice to keep it lively. But Cheesy Grit Casserole has more to offer than just grits, because it also features succulent sausage and savory onions for a full, hearty experience! It certainly makes everyone at the table feel welcome!
Ingredients
- 1 pound mild or spicy bulk pork sausage
- 1 small onion chopped
- 4 cups water
- 1/2 teaspoon salt
- 1 cup quick-cooking grits
- 3 (4-ounce) cans chopped green chiles
- 1 1/2 cups sharp cheddar cheese shredded, divided
- 1 1/2 cups Monterey Jack cheese shredded, divided
- 2 tablespoons butter
- 1/4 teaspoon hot pepper sauce
- 2 large eggs lightly beaten
- 1/4 teaspoon paprika
- fresh cilantro optional, to taste, chopped, for garnish
Directions
- Preheat the oven to 325 degrees F.
- In a large skillet over medium heat, add the sausage and the onions and cook, while crumbling the sausage, until the meat is no longer pink, about 6-8 minutes.
- Drain the excess grease from the skillet.
- In a large saucepan, add the water and the salt and bring it to a boil.
- Slowly add the grits to the salted, boiling water and stir to combine.
- Reduce the heat to medium-low and cover the saucepan.
- Cook the grits, while stirring occasionally, until thickened, about 5 minutes.
- Transfer the saucepan from the heat.
- Add the green chiles and their juices, 3/4 cup of the cheddar cheese, 3/4 cup of the Monterey Jack cheese, the butter, and the hot pepper sauce to the grits and stir until the cheese has melted.
- Add the eggs and the sausage mixture to the grit mixture and stir to combine.
- Transfer the grit mixture to the prepared baking dish, spreading it out evenly.
- Evenly top the grits mixture with the remaining cheddar cheese and the remaining Monterey Jack cheese.
- Sprinkle the top of the cheese layer with the paprika.
- Bake the grit casserole, uncovered, until golden-brown and set, about 50 minutes-1 hour.
- Transfer the casserole from the oven and let it stand for about 10 minutes.
- Sprinkle with the cilantro and serve.
×