Well, I feel bad that I didn't get in a Friday or Monday post. I've been really dragging with this sinus infection and I got a prescription for an antibiotic yesterday so I'm hopeful that it will start to work and I'll be able to enjoy Thanksgiving.
I'm going to try my best to continue with the brunch recipes over the next few days. I wanted to make sure I definitely posted this one so it would be out there before Thanksgiving. If your family is one to eat in the early to late afternoon, this is a great thing to have for breakfast that will keep you full until close to the time you eat. The great thing about it is you can make it the night before and put it in the fridge and just bake it in the morning.
Country Grits and Sausage Casserole
Southern Living Recipe
To punch up flavor, use one pound of mild sausage and one pound of hot sausage in this casserole. If you're really brave, use hot sausage exclusively!
2 pounds mild ground pork sausage
4 cups water
1 1/4 cups quick-cooking grits, uncooked
4 cups (1 pound) shredded sharp Cheddar cheese
1 cup milk
1/2 teaspoon dried thyme
1/8 teaspoon garlic powder
4 large eggs, lightly beaten
Paprika Garnish: fresh parsley sprigs (I don't usually add this and the recipe is fine)
Brown sausage in a large skillet, stirring until it crumbles. Drain well, and set aside.Bring water to a boil in a large saucepan, and stir in grits. Return to a boil; cover, reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat; add cheese and next 3 ingredients, stirring until cheese melts. Stir in sausage and eggs.
Spoon mixture into a lightly greased 13" x 9" x 2" baking dish; sprinkle with paprika. Bake, uncovered, at 350° for 1 hour or until golden and heated. Let stand 5 minutes before serving. Garnish, if desired.
Make-Ahead: Prepare grits mixture as directed above, but do not bake. Cover and chill overnight. Remove from refrigerator; let stand, covered 30 minutes. Uncover and bake as directed.
Yield: 10 servings
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