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My review
Southern Grits Casserole
Ella Baldwin
"If you're from the South you will definitely love this recipe, which includes grits, eggs, sausage, and cheese. When I cook it, I place it in the slow cooker to stay warm. There is nothing worse than cold grits."
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Ingredients
1 h servings 403 calsOriginal recipe yields 16 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
- Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 2 cups cheese until melted.
- In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and mix into the grits. Beat together the eggs and milk in a bowl, and pour into the skillet. Lightly scramble, then mix into the grits.
- Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheese. Season with salt and pepper.
- Bake 30 minutes in the preheated oven, until lightly browned.
Nutrition Facts
Per Serving: 403 calories; 29.9 g fat; 16.8 g carbohydrates; 16.5 g protein; 202 mg cholesterol; 447 mg sodium. Full nutrition
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Reviews
Read all reviews 136173 Ratings
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Most helpful positive review
10/26/2007
This recipe was a huge hit at a faculty breakfast. The trick is to season the grits with lots of salt and butter until the grits taste good before adding the remaining ingredients. After readi...
Most helpful critical review
5/8/2009
My mother makes a variation of this recipe. It is very similar but it has a bit more cheese and is seasoned well. This recipe is missing the flavor. We use 2 cups of cooked grits mix with 4 cu...
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10/26/2007
This recipe was a huge hit at a faculty breakfast. The trick is to season the grits with lots of salt and butter until the grits taste good before adding the remaining ingredients. After readi...
5/8/2009
My mother makes a variation of this recipe. It is very similar but it has a bit more cheese and is seasoned well. This recipe is missing the flavor. We use 2 cups of cooked grits mix with 4 cu...
1/17/2007
This was very good. I threw it all in the crockpot once combined and it turned out great. Made it again 2 weeks later and added crumbled bacon. I think that was better than the sausage.
10/6/2005
This is one of my familys favorites & we don't normally like grits. I do, however, cut the eggs to 6 and the milk to 1/4 cup as IMO it's too eggy with 12. But other than my personal taste, thi...
4/9/2007
I made this recipe as written to serve 16 and I barely had a full spoon of left overs. I was feeding only 10 people and had 3 other large dishes just in case this one didnt workout. I prepared t...
12/27/2006
I have made grits casserole as a Christmas tradition for two decades and my family agreed that this recipe was even better than the one I normally use. I strongly recommend using stone-ground g...
9/2/2010
This is simply delish with the following changes (based on other reviews) I used bacon, one onion browned, Worcestershire sauce, hot sauce, 4 cups sharp cheddar, 8 eggs instead of 12, added milk...
1/19/2007
For an easy potluck brunch dish, this is a winner. Got rave reviews and no leftovers! The key is to salt the boiling water before adding the grits. Once grits are cooked, you have to add tons of...