- 12
- 15 mins
Ingredients
- 1-1/2 lb pork sausage
- 1 (8-oz) block cream cheese, softened
- 6 cups chicken stock
- 2 cups quick-cooking grits
- 12-ounces Velveeta, cubed
- 1/2 cup butter, cubed
- 1/2 cup milk
- 4 large eggs, lightly beaten
- 2 cups shredded cheddar cheese
Preparation
Step 1
Preheat oven to 350° F. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
In a large skillet, cook pork sausage over medium heat until no longer pink. Drain fat. Stir in cream cheese and break into crumbles. Set aside.
In a large saucepan, add chicken stock; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5 to 7 minutes or until thickened, stirring occasionally. Remove from heat.
Add Velveeta cheese and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Stir in 3/4 of sausage mixture.
Transfer grits to prepared dish. Sprinkle with shredded cheese and remaining sausage crumbles.
Bake, uncovered, 40 to 45 minutes.
*Freezer Meal - cover and freeze unbaked. When ready to bake, place in refrigerator and let thaw overnight. Remove from refrigerator 30 minutes before baking. Increase baking time to 60 minutes.*