Yup! I’ll admit it! I was raised in the South and I LOVE me some grits! No, not instant grits but grits cooked on the stove.
One of my favorite ways to eat grits is with a runny egg over top. Mmm! However, I suck at making runny eggs, maybe my dear mom will read this and offer to make me breakfast? A daughter can always hope! 🙂
My mom’s retired boss gave her a recipe for Grits Casserole. It would feed an army or about 20 plus people.
My mom and I have both tweaked it to suit each of our families. Cheesy Grits Casserole is one of our family breakfast favorites.
- 1 1/2 cups grits
- 6 cups water
- 1 stick butter
- 3/4 cup half and half
- 4 eggs
- 16 oz sharp cheddar cheese
- 1 lb ground sausage
- Preheat oven to 350 degrees.
- In a frying pan, brown sausage.
- Drain sausage in a colander.
- In a medium pot, bring 6 cups of water to boil on stove.
- Stir in grits, milk, butter and season as desired with salt and pepper.
- Continue stirring until grits are done.
- In a large bowl beat eggs.
- Pour grits into eggs and mix in sausage and 8 oz of cheese.
- Spread grits mixture into a casserole dish and top with remaining cheese.
- Bake for 45-60 minutes or until firm.
I often make this up on a Sunday evening before bed, then pop it in the oven first thing in the morning on Monday and we enjoy the leftovers throughout the rest of the week. The grits casserole will usually last 3-4 days depending on how much is served at each breakfast. When I start running low on Cheesy Grits Casserole, I will fry or scramble some eggs to serve alongside it to stretch the casserole for the rest of the week.
Have a blessed day!
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