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
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.