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Nutrition Facts
Serving Size 1 (294g) Recipe makes 8 servings
Calories 683
Calories from Fat 495		(72%)
Amount Per Serving		%DV
	Total Fat 55.0g	84%
	Saturated Fat 24.5g	122%
	Monounsaturated Fat 20.5g
	Polyunsaturated Fat 5.4g
	Trans Fat 0.0g
Cholesterol 235mg		78%
Sodium 1580mg		65%
Potassium 352mg		10%
Total Carbohydrate 13.0g		4%
	Dietary Fiber 0.2g	0%
	Sugars 0.6g
Protein 32.7g		65%
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North Carolina Sausage and Grits Casserole

Recipe #237224 | ½ day | ½ day prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Vicki in CT
Jun 26, 2007

What can be better than cheesy grits? Cheesy grits with sausage! From Charlotte NC Cooking with Class cookbook.

SERVES 8 -10 (change servings and units)

Ingredients

2 cups water
1/2 teaspoon salt
1/2 cup quick-cooking grits
4 cups grated cheddar cheese
4 eggs, beaten
1 cup milk
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
2 lbs sausage, cooked, drained and crumbled (we use hot Jimmy Dean hot variety)

Directions

1
Bring water and salt to boil. Stir in grits. Return to boil, reduce heat, then cook for 4 minutes.
2
In large bowl combine grits and cheese and stir until cheese is melted.
3
Stir in cold milk, thyme, and garlic powder. Mix well.
4
Stir in eggs, mixing well.
5
Stir in sausage.
6
Pour in 13 X 9 inch pan. Cover and refrigerate overnight.
7
Remove from refrigerator and let stand 15 minutes. Bake at 350 degrees for 50-55 minutes.

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Featured Reviews for This Recipe

From: 2 boys mom

On Jun 14, 2009

I have made this two years in a row for New Year's Day. It's become a bit of a tradition. We love this recipe.. and we are from the south!

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From: Queenofcamping

On Sep 3, 2008

Sorry to be the downer but we did not really enjoy this. The flavor was really good (which is why it got 3 stars) but the texture of it was really weird for us. We love grits and we love quiche but did not like the mixture of the two at all. All 7 of us took a couple of bites (the kids said it was good not to hurt my feelings until I said I did not like it) and unfortunately the rest got thrown out. Maybe we would like it better with just the grits in it and forget the eggs.

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From: Rinshinomori

On Dec 5, 2007

I'm a novice with grits, but when I discovered that it is quite similar to polenta I was in love. I only have regular grits in supply, so that is what I used in place of quick-cooking kind. Because I used regular grits, I did cook it much longer than 4 minutes . I also halved the recipe and only refrigerated for 5 hours. It turned out to be quite different from what I expected since my dish turned out to be more like a quiche, but we loved it. It is very easy to fix and this will be something I will cook often. Thank you Vicki in CT for posting this recipe. I plan to try other grit recipes you have!

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From: Seasoned Cook

On Oct 19, 2007

The trio of sausage, grits and cheese combined is just wonderful. Using a top grade of sausage is the only way to go. I use a local family owned company's sausage which has a low percentage of fat. (I omit the thyme.) The best of both worlds — living in North Carolina and eating sausage and grits. Thanks for sharing a good recipe!!

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