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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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I found this recipe while looking for a cheese and grits souffle recipe online. It's very versatile- serve in the morning with a fruit salad and juice or as a side dish with any type of BBQ, chicken or ham.Originally from a March 1992 Gourmet magazine. Ingredients:
6 cups water |
1 1/2 cups quick-cooking grits |
2 3/4 cups grated monterey jack cheese (about 3/4 lb.) |
2 tablespoons unsalted butter |
4 inches pickled jalapeno peppers, minced, including the seeds |
4 green onions, finely sliced |
3/4 lb bulk sausage (regular or hot) |
1 tablespoon vegetable oil |
1 medium onion, finely chopped |
1 medium bell pepper, finely chopped |
4 large eggs |
2 teaspoons worcestershire sauce |
Directions:
1. In a large heavy saucepan bring the water to a boil, stir in the grits slowly, and simmer them, covered. stirring occasionally, for 7 minutes.
2. Stir in 1 1/2 cups of the Monterey Jack cheese, the butter, the jalapenos, the green onions, and salt and pepper to taste, stirring until the cheese is melted, and spread the mixture in a buttered 13x9-inch baking dish.
3. In a heavy skillet brown the sausage over moderate heat, stirring and breaking up the lumps, transfer it with a slotted spoon to paper towels to drain, and pour off the fat.
4. Add the oil to the skillet and in it cook the onion and the bell pepper over moderately low heat, stirring, until the vegetables are softened.
5. In a bowl whisk together the eggs, worcestershire sauce and salt to taste, stir in the sausage and vegetables, and spread the mixture over the grits.
6. Sprinkle the sausage mixture with the remaining 1 1/4 cups Monterey jack cheese and bake the grits in the middle of a preheated 350 degree oven for 30 to 35 minutes, or until the eggd are firm.
7. Cut into squares and serve.
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