4 Reviews of North Carolina Sausage and Grits Casserole

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!!

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!

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!

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.