Sausage and Grits

Name: Sausage and Grits
Yield: serves 10
Ingredients: 1 cup uncooked grits; 1 pound ground sausage; 1 onion, chopped; Two 4 1/2-ounce cans green chilies, chopped; 8 tablespoons (1 stick) butter; 2 eggs, beaten; 2 cups grated Cheddar cheese; 10 dashes Tabasco; 1 teaspoon paprika; 1/4 cup chopped fresh parsley

December 14, 2011

Recipe information

Yield
serves 10

Ingredients

1 cup uncooked grits

1 pound ground sausage

1 onion, chopped

Two 4 1/2-ounce cans green chilies, chopped

8 tablespoons (1 stick) butter

2 eggs, beaten

2 cups grated Cheddar cheese

10 dashes Tabasco

1 teaspoon paprika

1/4 cup chopped fresh parsley

Preparation

Preheat oven to 325 degrees. Cook grits in 4 cups salted water until thick. Sauté sausage, breaking it into small pieces. Sauté onion in sausage fat; drain. Add onion and chilies to sausage. Add butter, eggs, cheese, and Tabasco to grits. Combine grits mixture with sausage mixture. Pour into a 13 × 9-inch casserole dish and garnish with additional small amounts of cheese, chilies, paprika, and parsley. Bake for 1 hour. Can be refrigerated up to 2 days before baking. Freezes well.

Paula Deen's Kitchen Classics

TagsCasserole Sausage Meat Grits Rice & Grains Cheddar Cheese Dairy Chile Vegetable Main Brunch Dinner Gluten Free Nut Free Make Ahead Easy Oven Bake Cookbooks

Recipe notes

Whole Lemon Bars

Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.