Family Favorites...Individual Country Grits and Sausage Casseroles

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 hereyou'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
             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.


  1. I love cheese grits. I'll eat them plain if I cook them.
    Sounds really good.

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