Grits Casserole

Easy, creamy, and indulgently cheesy, this decadent Grits Casserole is a Southern favorite with a twist! It is supremely versatile and can stand on its own at breakfast, brunch, or as a dinner entree. And despite its humble reputation, you can proudly serve this casserole at an elegant holiday gathering.

Course Breakfast

Cuisine Southern

Diet Gluten Free

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 831kcal

Author Imma

Ingredients

16 ounces (455g) ground breakfast sausage
2 teaspoon (5-6g) garlic, minced
1 small onion, diced
1 red bell pepper, diced
1½ cups (355ml) chicken broth
2¼ cups (532ml) milk
1 cup (160g) stone-ground grits (or quick grits)
1-2 tablespoons (14-28g) butter
½ cup (45g) parmesan cheese, grated
1 cup (83g) cheddar cheese, shredded and divided
3 large eggs, lightly beaten
1 tablespoon (15ml) Worcestershire sauce
2 teaspoons Creole seasoning (optional)
Salt and pepper to taste
½ cup green onions, chopped
2 tablespoons Italian parsley, chopped

Instructions

Add ground sausage to a medium skillet, and cook for 4-5 minutes or until no longer pink, breaking it up to prevent clumping.
Throw in the onion, garlic, and bell pepper - saute for 2-3 minutes or until the onions are translucent. Set aside.
Add broth and milk to a 3-quart saucepan, and bring it to a boil.
As soon as it boils, gradually whisk in the grits until you have added it all. Keep stirring with a whisk to prevent any lumps.
You may have to remove the saucepan from heat while removing any lumps.
Reduce heat and barely simmer grits, covered, stirring frequently, until water is fully absorbed and grits thicken. This usually takes 10 minutes or more, depending on the grits used.
Remove the grits from the heat, and add butter, parmesan, and ½ cup of cheddar cheese, stirring with a whisk until it melts.
Mix the cooked breakfast sausage into the grits with eggs, Worcestershire sauce, optional Creole seasoning, and salt and pepper to taste.
Transfer the mixture to a greased 3-quart or 13x9-inch baking dish. Sprinkle it with the remaining cheese.
Bake, uncovered, at 350℉/177℃ for 20-30 minutes or until the center is set. Let it cool slightly before serving, and sprinkle with green onions and parsley if desired. Enjoy!!

Notes

If the grits are thicker than you prefer as you mix everything, add a tablespoon of milk or chicken broth until you reach the desired consistency.
Cook grits on as low as possible, stir constantly at the beginning, and stretch the cooking time for a silky texture.
Stone-ground grits take longer to cook than regular. So keep an eye on them as they're cooking, and be ready to extend the cooking time if necessary.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition