Both my
husband and I have lived in Texas and Georgia, where cheese grits are
considered comfort food. We are happy to
be able to buy at least one brand in our Midwestern groceries. We like plain grits with an egg and toast
weekend breakfast; this recipe lets you make them ahead for company brunches
too. I have just a few 8 ounce ramekins
(most are 6 or 10 ounce), you do need them for this recipe. If you don’t have them, try a 13 x 9” baking pan
or a 9” and an 8” square pan.
Use
quick-cooking grits for this recipe, not the “instant” grits. The instant grits don’t have the right
texture or any good corn taste, for that matter. Try the Breakfast Sausage here, you'll like it.
Individual Country Grits and Sausage
Casseroles
2
Pounds Breakfast Sausage
1 ¼ Cups
Quick-cooking Grits -- uncooked
12
Ounces Sharp Cheddar Cheese --
shredded
1
Cup Milk
½ Teaspoon
Garlic Salt
4
Large Eggs -- lightly beaten
Paprika
Fresh Chopped Chives -- garnish
Brown
sausage in a large skillet, stirring often, 6-8 minutes or until meat crumbles
and is no longer pink. Drain well; pat
dry.
Bring 4 cups
of water to a boil in a large saucepan; gradually stir in grits. Return to a boil; cover, reduce heat and
simmer, stirring occasionally, 5 minutes.
Remove from
heat and add cheese, milk and salt, stirring until cheese melts. Stir in sausage and eggs.
Spoon
mixture into 10 lightly greased 8 ounce ramekins; sprinkle with paprika.
Cover
ramekins with plastic wrap and chill 8-24 hours.
Preheat oven
to 350°. Uncover and let casseroles
stand at room temperature 30 minutes.
Bake 45-50 minutes or until golden and mixture is set.
10
Casseroles – 8 ounce each
You can
substitute a 13 x 9" baking pan for the ramekins.
"Southern Living Our Best Casseroles"
Per Serving:
254 Calories; 14g Fat (51.1% calories from fat); 14g Protein; 17g Carbohydrate;
trace Dietary Fiber; 124mg Cholesterol; 354mg Sodium. Exchanges: 1 Grain (Starch); 1 1/2 Lean Meat;
0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
Thanks Sue, we love grits too. I will defiantly give this recipe a try.
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