This Cheesy Grit Casserole with Sausage is the food equivalent of my faux-fur heated blanket. It’s hearty and creamy and slightly spicy with just the right amount of golden brown melted cheese on top.
Feel Good Vibes:
Protein and staying power: Eggs, sausage, milk and cheddar bring plenty of protein to the party, making this one seriously satisfying breakfast or brunch.
Calcium and vitamin B12: Milk and cheddar deliver calcium, while the dairy, eggs and sausage give us vitamin B12 to support energy metabolism and healthy nerve function.
Vitamin C and antioxidants: Red bell peppers give us vitamin C, while the peppers and onions add antioxidants and a little fiber.
Ingredient Substitutions
- Whole milk: half and half for a richer, creamier dish
- Stoneground Artisan Milling Company grits: any other preferred brand of white or yellow stoneground grits
- Unsalted butter: salted butter (be careful not to overseason)
- Riverview Farms spicy pork breakfast sausage: any other preferred brand of breakfast sausage, chicken sausage or turkey sausage
- Vidalia onion: any yellow, white or red onion
- Red bell pepper: any type of bell pepper, or poblano if you want it spicier
- Shredded sharp cheddar cheese: shredded Monterey Jack, Pepper Jack or mild cheddar if desired
- Eggs: omit if avoiding eggs
Recipe Tips & FAQs
- Where to Buy:
- Riverview Farms spicy breakfast sausage: Freedom Farmers Market or Morningside Farmers Market on Saturday mornings.
- Artisan Milling Company stoneground grits are sold under the Riverview Farms tent at the farmers markets listed above, at Cook’s Warehouse, and online.
- Easy crockpot method for cooking grits: This is a trick I was taught by none other than the Queen of Corn herself, Riverview Farms owner Charlotte Swancy. Just add your milk, grits and salt and pepper to an appropriate sized crockpot and cook on low for 2-3 hours. No need to stir. I’ve done it. It works.
- Can I freeze this casserole? Yes. Let it cool completely, wrap it well, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- How do I know when stoneground grits are done? They should be creamy and completely tender, with no hard or gritty center. Depending on the grind, this can take around 1½ to 2 hours over low heat.
- Can I use quick grits or instant grits? I would not recommend instant grits. Quick grits can work in a pinch, but the casserole will not have the same texture or depth of flavor as one made with stoneground grits.
Serving Suggestions
- Brunch with Friends: serve it with this Breakfast Frittata, a market salad and some seasonal fruit.
- Breakfast for Dinner: serve it with a fried egg on top for extra protein.
- Lunch: goes great with Spinach & Arugula Salad with Roasted Tomato Vinaigrette.
Storage and Shelf Life
Make Ahead: Can be prepped up to 2 days ahead of time. Bake before serving. Once chilled, the casserole will take another 25 to 30 minutes to bake.
Refrigerate: Leftovers can be refrigerated in an airtight container for up to 4 days.
Freezer: The cooked casserole can be frozen for up to 2 months. Make sure it is covered well to prevent frost.
Reheat Instructions
Preheat the oven to 350˚F. Reheat the desired amount in a covered, ovenproof dish until thoroughly reheated.
Final Thoughts
While this might not be one of the “healthiest recipes” on my website, it does focus on wholesome, seasonal, local Georgia ingredients.
I’ve been a fan of Riverview Farms for over 20 years now. Charlotte and Wes are the owners and they have been pillars of our Atlanta food community for decades. Wes’ brother Brad has been right beside them in Ranger, Georgia, milling the family corn into grits, polenta and cornmeal with passion, dedication and skill.
When I look at this casserole, I feel a swelling sense of pride. Not just because I think the picture my photographer Bailey Garrot took is beautiful, or because I know that we devoured that casserole like we’d skipped lunch that day, but because of the rich cultural heritage of the ingredients inside that casserole.
To me, these grits represent Indigenous agricultural knowledge, African American culinary traditions, and a present day Georgia family farm and mill. Buying your grits from a local farm that invests back into your community isn’t just about supporting this one particular farm. It’s a way to preserve agricultural knowledge and seed diversity, sustain regional food systems and make continued production economically possible for future generations. And that makes me feel just about as good as a belly full of this casserole.
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Cheesy Grit Casserole with Sausage
Special Equipment
- 3 quart casserole dish (deep 9×9 inch or deep 7×11 inch)
Ingredients
- 4 cups whole milk
- 1 cup stoneground Artisan Milling Company yellow grits also known as polenta
- 2 tablespoons unsalted butter divided
- 1 pound Riverview Farms spicy pork breakfast sausage
- 1 ½ cups Vidalia onion thinly sliced
- 1 ½ cups red bell pepper thinly sliced
- 2 ½ cups shredded sharp cheddar cheese divided
- 6 large eggs
- Sea salt to taste
- Freshly cracked black pepper to taste
Instructions
- Cook the grits: If you have a crockpot, check out the FAQ on the easiest way to prepare grits. If you’re cooking on the stovetop, bring 4 cups of milk to a simmer in a large, heavy bottomed pot. Turn the heat down to low and slowly rain in 1 cup of grits while stirring the milk with a whisk. Set a recurring timer for 4 minutes so that you stir the grits every time it goes off, making sure to scrape the bottom of the pan well so the grits don’t stick. Continue to cook for 2 hours until the grits are tender. Season with sea salt and freshly cracked black pepper to taste. Mix in 1 tablespoon of unsalted butter and reserve.
- Make the Casserole: Preheat the oven to 400˚F if you’re baking the same day (casserole can be prepped up to 2 days ahead of time).
- In a large skillet on high heat, brown 1 pound of spicy pork breakfast sausage. Break it up with a straight sided wooden spoon until the meat is in small chunks, and cook for 5 minutes. Sausage should be almost fully cooked.
- Turn the heat down to medium low, and add 1 ½ cups each of thinly sliced Vidalia onions and red bell peppers. Sauté for 4-6 minutes, stirring every minute or so, until the veggies are slightly tender and the sausage is fully cooked. Season with sea salt and freshly cracked black pepper to taste.
- Add the sausage and veggies to the grits along with 1 cup of shredded sharp cheddar cheese and mix thoroughly. Pour into a 3 quart casserole dish.
- Return the skillet to the heat. Melt 1 tablespoon of unsalted butter over medium low heat. Crack the 6 eggs into the pan and soft scramble for 3-5 minutes. Season with sea salt and freshly cracked black pepper to taste. Add the eggs to the casserole and gently fold them in.
- Cover the top of the casserole with the remaining 1 ½ cups of shredded sharp cheddar cheese.
- Place in the oven and bake for 30 to 45 minutes (add 30 minutes if the casserole was prepped ahead and chilled), until the top is golden brown and the casserole is heated through. Allow to stand for 10 minutes, then serve.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.