This is good.
Mr. Big Food made this for Saturday breakfast. He used Homemade Pennsylvania Dutch Sausage. This morning I sliced up the leftovers (about half of this dish), laid the slices on the tray in the toaster oven, and reheated it at about 300° for 15 minutes or so. A smaller portion would be a great side to a scrambled egg. Delicious!
“We like it while very hot, but when it gets very cool it can be cut into squares.”—Janet H., More Recipes and Remembrances: Walthall Baptist Church, Walthall, MS (2002)
SAUSAGE-CHEESE GRITS BAKE
Makes 8-12 servings
1 lb ground hot pork sausage, cooked over medium heat, stirring until it crumbles and is no longer pink, drained well (preferably homemade—see recipes in Meats, Tex-Czech, and Tex-Mex sections)
1 C uncooked quick-cooking grits
1 stick butter
1 ½ C (6 oz) shredded sharp cheddar cheese
¼ C milk
1 clove garlic, pressed
3 large eggs, beaten lightly
3 C chicken stock (preferably homemade—see recipes in Basics section)
Preheat oven to 350o. Bring stock to a boil in a 3-quart saucepan, stir in grits, and cook according to package directions. Remove from heat, add butter and cheese, and stir until cheese melts. Stir in drained sausage, milk, and garlic. Stir a small amount of hot grits mixture into beaten eggs, then stir egg mixture back into hot grits. Pour mixture into a lightly greased 11×7 inch baking dish, and bake 35-40 minutes or until set. Cool 5 minutes before serving.