Sausage Grits

A casserole preparation.

Obviously, I’m working on the site a bit right now…

Hypothetically speaking, it’ll be a net win when it’s all working; the old theme hadn’t been really updated for compliance with WordPress in a couple years, so this new version–again, hypothetically–will give us more data presentation options when all the kinks are worked out.

From the box of L.R. from Winston-Salem, North Carolina.

Sausage Grits

1 lb. bulk sausage
3 cups hot cooked grits
2-1/2 cups (10 g.) shredded cheddar cheese
3 Tbsp. butter or margarine
3 eggs, beaten
1-1/2 cups milk
Pimento strips (optional)

Cook sausage until brown in heavy skillet. Drain well. Spoon [into] lightly greased 13 x 9 x 2 inch.

Combine hot grits, cheese, and butter. Stir until all melted. Combine eggs and milk; stir in grits. Pour into casserole. Bake 350 deg.–1 hour.

Garnish with pimento. 15 servings.

Can be made night before, refrigerated, and baked next day.

Leave a Reply

Your email address will not be published.
Required fields are marked:*