Country Grits & Sausage Casserole

By amassey

Ingredients

• 2 lbs. mild ground pork sausage
• 4 c. watr
• 1 1/4 c. uncooked quick-cooking grits
• 3 c. shredded monterey jack and cheddar cheese blend
• 1 c. milk
• 1/2 t. garlic salt
• 4 large eggs, lightly beaten
• paprika

Details

Servings 10

Preparation

Step 1

Brown sausage in a large skillet, stirring until crumbled and no longer pink. Drain well, and pat with paper towels. Bring 4c. water to a boil in a large saucepan;gradually stir in grits. Return to a boil;cover, reduce heat, and simmer,stirring occasionally 5 min.Remove from heat;add cheese,milk,and garlic salt, stirring until cheese melts.Stir in sausage and eggs. Spoon mixture evenly into 10 8oz. lightly greased ramekins or a large lightly greased casserole dish. Sprinkle with paprika.Bake at 350 for 50-60 min for casserole dish or 30-40 min. for ramekins, until golden and mixture is set. Let stand 10 min. before serving.
To make ahead: Prepare grits mixture as directed, and pour into ramekins or casserole dish. Do not bake.Cover tightly, and refrigerate overnight. Uncover and let stand 30 min.at room temp.Bake as directed.
To lighten:substitute 50% reduced fat sausage, 2% reduced fat cheddar cheese and 1% low fat milk, and 1c. egg substitute.