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Grits and Sausage Casserole Recipe

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★★★★★

4.8 from 51 reviews

This hearty Grits and Sausage Casserole combines creamy quick-cooking grits, savory pork sausage, and melted cheddar cheese into a comforting baked dish perfect for brunch or dinner. With simple ingredients and straightforward preparation, it’s a crowd-pleaser that sets well for easy serving and leftovers.

Ingredients

Scale

Grits

  • 3 cups water
  • 1 cup quick-cooking grits
  • ¾ teaspoon salt, divided
  • 2 tablespoons butter, sliced

Sausage and Cheese

  • 2 lbs. pork sausage, cooked and drained
  • 2 cups shredded cheddar cheese, divided (1½ cups + ½ cup)

Egg and Milk Mixture

  • 3 large eggs
  • 1½ cups whole milk
  • ¼ teaspoon black pepper

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F and spray a 9×13 inch baking dish with cooking spray. Set aside while you prepare the rest.
  2. Cook Grits: Bring 3 cups of water to a boil in a medium saucepan. Slowly whisk in 1 cup of quick-cooking grits and add ½ teaspoon salt. Cover and simmer for 5 minutes, stirring occasionally to prevent sticking.
  3. Add Butter: After cooking, stir in 2 tablespoons of sliced butter until completely melted and incorporated into the grits for a creamy texture.
  4. Combine Sausage and Cheese: In a large bowl, mix the cooked and drained 2 lbs pork sausage with the cooked grits and 1½ cups of shredded cheddar cheese.
  5. Prepare Egg Mixture: In a medium bowl, whisk together 3 large eggs, 1½ cups whole milk, ¼ teaspoon black pepper, and the remaining ¼ teaspoon salt until smooth.
  6. Mix Everything: Pour the egg mixture into the bowl with the grits, sausage, and cheese. Stir well until thoroughly combined, then transfer this mixture into the prepared baking dish.
  7. Bake the Casserole: Bake uncovered at 350 degrees F for 55 minutes to 1 hour until the casserole is set.
  8. Add Remaining Cheese and Finish Baking: Sprinkle the remaining ½ cup shredded cheddar cheese over the casserole and bake for an additional 5 minutes or until the cheese has melted.
  9. Rest and Serve: Remove the casserole from the oven and let it stand for 5-10 minutes to fully set before serving. This helps the casserole hold together for easy slicing.

Notes

  • Grits: Quick-cooking grits are recommended; regular or stone-ground will require more cooking time and may alter texture.
  • Sausage: Regular pork sausage works best; you can substitute turkey sausage but it must be fully cooked and crumbled before mixing.
  • Sausage Heat Level: Mild sausage is traditional, but combining mild and hot or all hot sausage can add spice if desired.
  • Cheese Variations: Cheddar is classic, but Monterey Jack or Mexican blend cheeses also work well.
  • Milk Options: Whole milk adds creaminess, but 2%, half and half, or skim milk can be used depending on preference.
  • Make Ahead: Prepare casserole fully, cover tightly, and refrigerate up to 24 hours. Add 5-10 minutes to baking time when cooking from chilled.
  • Storage: Leftovers keep in the fridge for 4-5 days; reheat in microwave. Freeze portions for up to 3-4 months, thaw overnight before reheating.

Keywords: grits casserole, sausage casserole, brunch recipe, comfort food, baked grits, sausage and cheese casserole, Southern cuisine

Find it online: https://busyrecipe.com/grits-and-sausage-casserole-recipe/