Grits Casserole

Ingredients

• 16 ounces (455g) ground breakfast sausage
• 2 teaspoon (5-6g) garlic, ( minced )
• 1 small onion, ( diced )
• 1 red bell pepper, (diced)
• 1½ cups (355ml) chicken broth
• 2¼ cups (532ml) milk
• 1 cup (160g) stone-ground grits ((or quick grits) )
• 1-2 tablespoons (14-28g) butter
• ½ cup (45g) parmesan cheese, (grated)
• 1 cup (83g) cheddar cheese, ( shredded and divided)
• 3 large eggs, (lightly beaten )
• 1 tablespoon (15ml) Worcestershire sauce
• 2 teaspoons Creole seasoning ((optional))
• Salt and pepper to taste
• ½ cup green onions, (chopped)
• 2 tablespoons Italian parsley, (chopped )

Steps

1. 1

   Add ground sausage to a medium skillet, and cook for 4-5 minutes or until no longer pink, breaking it up to prevent clumping.

2. 2

   Throw in the onion, garlic, and bell pepper - saute for 2-3 minutes or until the onions are translucent. Set aside.

3. 3

   Add broth and milk to a 3-quart saucepan, and bring it to a boil.

4. 4

   As soon as it boils, gradually whisk in the grits until you have added it all. Keep stirring with a whisk to prevent any lumps.

5. 5

   You may have to remove the saucepan from heat while removing any lumps.

6. 6

   Reduce heat and barely simmer grits, covered, stirring frequently, until water is fully absorbed and grits thicken. This usually takes 10 minutes or more, depending on the grits used.

7. 7

   Remove the grits from the heat, and add butter, parmesan, and ½ cup of cheddar cheese, stirring with a whisk until it melts.

8. 8

   Mix the cooked breakfast sausage into the grits with eggs, Worcestershire sauce, optional Creole seasoning, and salt and pepper to taste.

9. 9

   Transfer the mixture to a greased 3-quart or 13x9-inch baking dish. Sprinkle it with the remaining cheese.

10. 10

    Bake, uncovered, at 350℉/177℃ for 20-30 minutes or until the center is set. Let it cool slightly before serving, and sprinkle with green onions and parsley if desired. Enjoy!!