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a baked cheddar grits casserole with diced smoked sausage, a browned rim and a soft yellow interior exposed by a serving spoon
Melissa Hart

Sausage and Grits Casserole

Cook the grits until they're smooth before adding anything else; the oven won't finish hard grains buried in eggs and cheese. This is the softest savory pan here, with a spoonable middle and browned rim. Smoked sausage makes a different breakfast from the usual crumbled pork sausage strata. Let the grits cool a little before stirring in the eggs so they thicken the casserole instead of scrambling on contact.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 tbsp unsalted butter for the pan
  • 1 cup quick-cooking grits not instant
  • 3 cups water
  • 1 cup whole milk
  • 1/2 tsp kosher salt
  • 10 oz fully cooked smoked sausage diced
  • 2 tbsp unsalted butter
  • 5 oz sharp cheddar shredded
  • 3 large eggs beaten
  • 1/2 tsp black pepper
  • 1/4 tsp smoked paprika

Method
 

  1. Heat the oven to 350°F and butter a 2 1/2-quart baking dish. Bring the water, milk and salt to a gentle boil in a saucepan.
  2. Whisk in the grits, reduce to low and cook for 5 to 7 minutes, stirring often, until tender and thick. Use the package timing if your quick grits need longer.
  3. Brown the diced sausage in a skillet for 5 minutes. Stir it into the cooked grits with the butter, cheddar, pepper and paprika.
  4. Cool for 10 minutes, stirring twice. Stir 1 cup warm grits gradually into the beaten eggs, then fold that mixture back into the pot.
  5. Transfer to the dish and bake for 35 to 40 minutes, until browned at the edges and the center reaches 165°F. Rest for 10 minutes before spooning out portions.