Baked Garlic Cheese Grits with Sausage
A souffle'd casserole of baked grits with cheese and sausage.
Baked Garlic Cheese Grits with Sausage
I love my stovetop version of
garlic cheese grits. They are a creamy, cheesy, and perfect garlicky cradle for
eggs in purgatory,
shrimp and grits, or
grillades and grits, or as a tasty side dish, great with scrambled or fried,
dirty eggs. Last week though, we were chatting over on
the Facebook page about everybody's favorite way to make a baked, casserole-style cheese grits, like this one; souffle-like and fluffy.
Well, there's the whole
garlic cheese roll debacle that has caused some to give up on their favorite garlic cheese grits casseroles all together, but it seems a lot of people simply favored the recipes found right off the backs of their favorite grits box! Who knew?
Beth shared her Mexican version of cheese grits, with jalapenos, hot sauce and pimentos, yum! Marcia offered suggestions such as substituting a bit of half and half for part of the water and using extra sharp cheddar for a flavor pop (thanks Marcia!), and several others even use sort of a queso combo - adding Velveeta cheese and Rotel tomatoes in the grits. For the record, while I kept this recipe here basic this time, y'all know, I am so going there with the queso cheese grits!
We Southerners love our grits, and we seem to be pretty fond of a grits casserole too, especially when you pair that up with some spicy breakfast sausage. Add in some fried or scrambled eggs and you've got a very nice eye-opener for those holiday guests. I know the pictures don't do the dish justice - I don't care how hard you try, there is just no way to make a pretty picture of a serving of a grits casserole. But... if you're like me, you already know you can't always judge a book by it's cover, and that's certainly the case with this delicious breakfast casserole.
Here's how to make it.
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Posted by Mary on November 21, 2010
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101109/BRBD
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