Smoky Sausage-and-Grits Casserole

5.0
(3)
3 Reviews

You can assemble this up to four days ahead, and keep in the fridge; then let it stand at room temp for 30 minutes before baking.

By
Pam Lolley
Pam Lolley
Pam Lolley

Pam Lolley developed and tested recipes for Southern Living Magazine in the Souths most trusted Test Kitchen for 19 years. She worked closely with the editors planning and packaging stories, collaborating with art and photo teams on food styling and recipe reproduction to ensure reader satisfaction, content quality control, and recipe authenticity history and cooking. Her area of expertise was baking and and pastry development and she acted as the point person for these areas in the Test Kitchen. With 30+ years of experience in the culinary field, Pam created and tested 1000s of recipes for Southern Living.

Southern Living's editorial guidelines
Updated on May 17, 2018
Hands On Time:
30 mins
Total Time:
1 hr 25 mins
Yield:
12 to 14 servings

Ingredients

  • 1 1/2 pounds smoked sausage, chopped

  • 1/2 teaspoon table salt

  • 1 1/2 cups uncooked quick-cooking grits

  • 2 (8-oz.) blocks sharp Cheddar cheese, shredded

  • 1 cup milk

  • 1 1/2 teaspoons chopped fresh thyme

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon black pepper

  • 4 large eggs, lightly beaten

  • Vegetable cooking spray

Directions

  1. Preheat oven to 350°. Brown sausage in a large skillet over medium-high heat, stirring often, 7 to 9 minutes or until cooked; drain on paper towels.

  2. Bring salt and 4 1/2 cups water to a boil in a large Dutch oven over high heat. Whisk in grits, and return to a boil. Cover, reduce heat to medium, and simmer 5 minutes or until thickened, whisking occasionally. Remove from heat; add cheese, stirring until completely melted. Stir in milk and next 4 ingredients. Stir in sausage. Spoon mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish.

  3. Bake at 350° for 50 minutes to 1 hour or until golden and cooked through. Let stand 5 minutes before serving.

    Smoky Sausage-and-Grits Casserole
    Alison Miksch

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