Sausage Cheese Grits Recipes

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain., In a large saucepan, bring the water, broth and salt to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes or until thickened. Remove from the heat. Add the cheese, milk, garlic powder and sage, stirring until cheese is melted. Stir in sausage and eggs. Transfer to a greased 13x9-in. baking dish; sprinkle with paprika if desired., Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Steps:

• Heat oven to 350°F. Spray shallow 3-quart casserole with cooking spray.
• In 10-inch skillet, cook sausage over medium heat 7 to 9 minutes, stirring occasionally, until no longer pink; drain.
• Meanwhile, in 3-quart saucepan, heat water and salt to boiling. Slowly stir in grits; reduce heat. Cover and cook 5 to 7 minutes, stirring occasionally; remove from heat. Stir in 1 cup of the cheese and the butter until melted. Stir in eggs, milk and sausage.
• Pour grits mixture into casserole. Sprinkle with remaining 1/2 cup cheese.
• Bake casserole uncovered 25 to 30 minutes or until center is set. Cool 10 minutes before serving.

Steps:

• In a saucepan, bring water to a boil. Slowly whisk in the grits and 1/2 teaspoon salt. Reduce heat; cover and simmer for 5 minutes, stirring occasionally., In a large bowl, combine grits, sausage and 1-1/2 cups cheese. Beat the eggs and milk; stir into grits mixture. Add the butter, pepper and remaining salt., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, about 1 hour. Sprinkle with remaining cheese; bake 15 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.

Steps:

• Preheat the oven to 375 degrees F.
• In a 10-inch cast-iron skillet over medium heat, cook the sausage until browned and the fat is rendered, about 10 minutes, breaking up the chunks of sausage with the back of a wooden spoon. Remove the sausage to a bowl and set aside.
• Add 2 cups of the milk and 2 cups water to the skillet and bring to a boil. Whisk in the grits slowly until smooth and no lumps remain. Reduce the heat and continue to cook, whisking, until very thick, about 5 minutes. Remove from the heat and stir in about half of the grated cheese.
• In a medium bowl, whisk together the eggs with the hot sauce and remaining 1 cup milk. Slowly stream the egg mixture into the skillet with the grits while continuously whisking. Fold in the cooked sausage, scallions and jalapeno and season with salt and pepper. Top with the remaining cheese and bake until a knife inserted in the center comes out mostly clean, 50 minutes to 1 hour.
• Slice the reserved scallion tops and sprinkle on top just before serving.

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• Cut into squares and serve.

Steps:

• 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. Stir in 1 1/2 cups of the Monterey Jack, the butter, the jalapeño, the scallions, and salt and pepper to taste, stirring until the cheese is melted, and spread the mixture in a buttered 13- by 9-inch baking dish.
• 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. 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. In a bowl whisk together the eggs, the Worcestershire sauce, and salt to taste, stir in the sausage and the vegetables,and spread the mixture over the grits. Sprinkle the sausage mixture with the remaining 1 1/4 cups Monterey Jack and bake the grits in the middle of a preheated 350°F. oven for 30 to 35 minutes, or until the eggs are firm.