Cheesy Grit Casserole with Sausage
Creamy stoneground grits, spicy sausage, peppers, eggs and sharp cheddar come together in this hearty Georgia inspired breakfast casserole.
Equipment
- 3 quart casserole dish (deep 9x9 inch or deep 7x11 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.