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Prep Time: 0 Minutes Cook Time: 16 Minutes |
Ready In: 16 Minutes Servings: 6 |
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My sister Patty inspired this dish. She just was up here visiting ...talking about grits ......so I put this recipe together. Tried and true. Ingredients:
3 cups water |
3/4 cup quick grits |
2 cups (8 oz.) shredded sharp cheddar cheese, divided |
2/3 cup evaporated milk |
1/4 teaspoon garlic powder |
1/4 teaspoon ground black pepper |
1/8 teaspoon hot pepper sauce (optional) |
1 lb. bulk sausage, cooked and drained |
2 large eggs, lightly beaten |
Directions:
1. Preheat oven to 350° F.
2. Grease 8-inch-square baking dish.
3. Bring water to a boil in medium saucepan; slowly stir in grits.
4. Cover; reduce heat to low.
5. Cook, stirring occasionally, for 5 to 6 minutes.
6. Add1 1/2 cups cheese, evaporated milk, garlic powder, pepper and hot pepper sauce to grits; stir until cheese is melted.
7. Add sausage and eggs; stir well.
8. Pour into prepared baking dish.
9. Bake for 1 hour.
10. Top with remaining cheese.
11. Bake for additional 5 to 10 minutes or until cheese is melted and golden brown.
12. Let cool for 10 minutes before serving.
13. NOTE:
14. Batter can be made the day before; cover and refrigerate. Let stand at room temperature for 30 minutes before baking.
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