When I lived out west we would have place of origin parties. We’d bring either a dish from the part of the country we came from or our ethnic heritage. In my case Southern or Italian or both. This version of my Grits Casserole was always requested.
Grits N Eggs
6 Cups Water
2 Cups Uncooked Grits
1 Cup Butter, Divided
6 Cups Shredded Cheddar Cheese, Divide
1 Pound Ground Pork Sausage Brown and Crumbled
1 Teaspoon Minced Garlic
1/2 Cup Half n Half or Heavy Cream
Salt And Pepper To Taste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large 9×13 baking dish.
Salt water and Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 3 cups cheese until melted.
In a skillet over medium-high heat, cook the sausage until evenly browned toss in garlic and stir. Drain, and mix into the grits.
Beat together the eggs and milk in a bowl, and pour into the skillet. Lightly scramble, then mix into the grits.
Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheese. Season with salt and pepper.
Bake 30 minutes in the preheated oven, until lightly browned.
Serve with Garlic Herbed Biscuits and Good Butter