When was the last time you had breakfast for dinner? Breakfast foods are so delicious, so why don't we eat them for dinner more often? That's exactly what Brad and I did recently with this comforting recipe for Sausage and Grits.
It had been a particularly long day, and this casserole was just the thing we both needed. It's creamy, cheesy and decadent with every bite, which makes it oh-so-perfect!
While a lot of recipes for Sausage and Grits incorporate TONS of butter, cheese and eggs, my version is somewhat conservative when it comes to fat content. I say "somewhat" because these ingredients are still included, just not at heart-stopping quantities.
If you have guests visiting for the holidays, this Sausage and Grits Casserole will make such a wonderful dish for them to wake up to. One bite, and they are guaranteed to feel loved!
Plus, you can make it up to 2 days in advance, keep it in the fridge and then bake it whenever you are ready.
Sausage and Grits
1 cup uncooked grits
1 lb ground sausage
4 green onions, chopped
1/2 stick butter
1 1/2 cups cheddar cheese, shredded
1 tsp paprika
1/4 cup fresh parsley, chopped
Preheat oven to 325 degrees.
Cook grits in 4 cups of salted water until thick. Saute sausage, breaking it into small pieces. When sausage is almost done, add onion to sausage and continue to saute until onions are soft and sausage is cooked through. Drain sausage mixture to remove excess fat.
Add butter, egg, and 1 cup of the cheese to grits. Combine grits mixture with sausage mixture.
Pour into a 13 x 9-inch casserole dish and garnish with the remaining 1/2 cup of cheddar cheese, paprika and parsley.
Bake for 45 minutes to 1 hour, until the casserole is bubbly and lightly brown on top.
The casserole can be refrigerated for up to 2 days before baking, and it also freezes well.