A comforting dish that combines the creamy goodness of grits, the savory richness of sausage, and layers of melted cheese, perfect for family gatherings, lazy weekends, or holiday brunches.
Ingredients
Scale:
1 cup stone-ground grits
4 cups water
1 cup milk
3 large eggs
2 cups cheddar cheese, shredded
1 pound sausage (breakfast sausage or your choice)
1 cup bell peppers, chopped
1 medium onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
Optional topping: green onions, chopped (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish to prevent sticking.
In a large saucepan, bring 4 cups of water to a boil. Slowly stir in the stone-ground grits. Reduce heat to low, cover, and let simmer for about 20-25 minutes, stirring occasionally, until grits are thickened and creamy.
While the grits are cooking, in a skillet over medium heat, cook the sausage until it's browned and cooked through, about 5-7 minutes. Drain excess fat and set aside.
In the same skillet, sauté the chopped onion and bell peppers until softened, about 5 minutes. Set aside.
Once the grits are done, remove them from heat and stir in the milk, 1½ cups of the cheddar cheese, salt, pepper, and garlic powder. Mix until well combined.
In a separate bowl, whisk the eggs. Slowly add a scoop of the warm grits mixture to the eggs, stirring continuously to temper them. Once combined, pour the egg mixture back into the grits, stirring well.
Gently fold in the cooked sausage and sautéed vegetables into the grits mixture until evenly distributed.
Transfer the entire mixture into the prepared baking dish and spread evenly. Top with the remaining ½ cup of cheddar cheese.
Bake in the preheated oven for 30-35 minutes or until the cheese is bubbly and golden brown. Let cool for a few minutes before serving.
