Grits Casserole
This creamy grits casserole is loaded with sausage and sharp cheddar, with cream cheese stirred in for a rich, custardy texture. It bakes up thick and cheesy all the way through, perfect for a brunch or easy breakfast.
Ingredients
- 1 pound ground pork sausage regular or spicy
- 2 1/4 cups water
- 2 cups half-and-half
- 1 1/2 teaspoons salt
- 1 cup quick-cooking grits
- 1 cup sharp cheddar cheese shredded; shred from a block for best melting
- 4 ounces cream cheese block style, room temperature, cut into small cubes
- 1/2 teaspoon black pepper
Instructions
Prepare the Baking Dish
- Preheat the oven to 350 degrees Fahrenheit.
- Lightly spray a 2-quart baking dish with non-stick cooking spray.
Cook the Sausage
- Cook the ground pork sausage in a medium skillet over medium-high heat until no longer pink.1 pound ground pork sausage
- Drain the grease and set the sausage aside.
Cook the Grits
- Heat the water and half-and-half in a medium saucepan until boiling.2 1/4 cups water, 2 cups half-and-half
- Stir in the salt, then whisk in the grits, stirring briskly to prevent clumps.1 1/2 teaspoons salt, 1 cup quick-cooking grits
- Reduce the heat to low and simmer for 10 to 12 minutes, stirring every few minutes to prevent sticking, until the grits are tender. Placing a lid on the pot cuts down on stovetop splatter.
Assemble the Casserole
- Stir half of the cooked sausage, half of the shredded cheddar, the cream cheese, and the black pepper into the cooked grits until well combined.1 cup sharp cheddar cheese, 4 ounces cream cheese, 1/2 teaspoon black pepper
- Pour the mixture into the prepared baking dish.
- Sprinkle the remaining cheddar over the top, followed by the remaining sausage.
Bake the Casserole
- Cover the dish with aluminum foil; this helps keep the casserole from drying out.
- Bake for 25 minutes, until the cheese is melty and the grits are firm.
Notes
- Make Ahead: This casserole can be assembled the night before. Layer everything through the sausage and cheese on top, cover tightly with foil, and refrigerate overnight. Bake straight from the fridge the next day; it will need about 15 extra minutes of bake time since it's starting cold.
- Storage: Store leftovers covered in the fridge for 2 to 3 days.
- Reheating: Scoop your leftovers into an oven-safe dish, adding 1/4 cup of half-and-half for every 2 cups of casserole to moisten it back up. Cover with foil and bake at 300 degrees Fahrenheit for 15 minutes, or until warmed through. Stir and serve.
- Freezing: This casserole is not recommended for freezing.
- Doubling: This recipe can be doubled. Split it between two 9x13 casserole dishes instead of baking it all in one for the most even results.
- Variations: Stir in diced cowboy candy for a sweet and spicy kick, or swap the sharp cheddar for pepper jack for built-in heat. Sautéed onions and green peppers add texture if you're feeding a crowd. For a lighter version, turkey sausage works well in place of pork.
Nutrition
Serving: 1serving | Calories: 242kcal | Carbohydrates: 11g | Protein: 9g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 557mg | Potassium: 159mg | Fiber: 1g | Sugar: 2g | Vitamin A: 337IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg
