Sentry Foods Recipes

Country Grits and Sausage Casserole

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Yield: 6 servings


2 cups water
1/2 cup quick-cooking grits, uncooked
3 1/2 cups (7 ounces) shredded sharp Cheddar cheese
4 eggs, lightly beaten
1 cup milk
1/2 teaspoon dried thyme
1/8 teaspoon garlic powder
1 1/2 pounds mild bulk sausage, cooked and crumbled
Garnish with:
Tomato wedges
Fresh Italian parsley


Bring water to a boil; stir in grits. Return to boil; reduce heat to low, cook 4 minutes, stirring occasionally. Add cheese, stirring until melted.

Combine eggs, milk, thyme and garlic powder; stir well. Gradually stir about 1/4 hot grits mixture into egg mixture, add to remaining hot mixture, stirring constantly. Stir in cooked sausage. Pour into an 11 x 7 x 1 1/2- inch baking pan sprayed with nonstick spray. Cover and refrigerate overnight.

Bake uncovered at 350 degrees F for 50 minutes or until set. Garnish with tomato wedges and chopped parsley.

Source: Colonial Garden Bed and Breakfast, Williamsburg, Va.

Please note that some ingredients and brands may not be available in every store.

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