Tuesday, August 3, 2010

Country Grits and Sausage Casserole

My aunt Elaine made this for breakfast for us at the beach.  Its a nice change from a typical breakfast casserole.  Most of the prep is done the night before which makes it a quick fix in the morning.

Country Grits and Sausage Casserole

1/2 t salt
1c quick cooking grits
4c shredded sharp cheddar cheese
4 eggs, beaten
1c milk
1/2 t dried thyme
1/2 t garlic salt
2lbs pork sausage, cooked and drained

Night before - In large saucepan, bring 4 cups water and salt to a boil.  Stir in grits, return to a boil, and then reduce heat to medium to cook about 4 mins while stirring occasionally. Add cheese and stir until it melts.  Combine eggs, milk, thyme, and garlic salt.  Add a small amount of hot grits to egg mixture to temper them.  Then combine all of the egg mixture with the grits.  Pour mixture into a 9x13 pan, cool and refrigerate overnight.

Morning - Remove from refrigerator 15 mins before baking.  Preheat oven to 350.  Uncover and bake 50-55 mins.  Let cool 10 mins before serving.

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