Easy Cheesy Loaded Grits

By Zopmama

Ingredients

• 1 pound mild or spicy bulk pork Johnsonville® Hot Italian Ground Sausage
• 1 small onion, chopped
• 4 cups water
• 1/2 teaspoon salt
• 1 cup quick-cooking grits
• 3 cans (4 ounces each) chopped green chilies
• 1-1/2 cups (6 ounces) shredded sharp cheddar cheese, divided
• 1-1/2 cups (6 ounces) shredded Monterey Jack cheese, divided
• 2 tablespoons butter
• 1/4 teaspoon hot pepper sauce
• 2 large eggs, lightly beaten
• 1/4 teaspoon paprika
• Chopped fresh cilantro
• 1 . Preheat oven to 325°. In a large skillet, cook sausage and onion over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain.
• 2 . In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat.
• 3 . Add green chilies, 3/4 cup cheddar cheese, 3/4 cup Jack cheese, butter and pepper sauce; stir until cheese is melted. Stir in eggs, then sausage mixture.
• 4 . Transfer to a greased 13x9-in. baking dish. Top with remaining cheeses; sprinkle with paprika. Bake, uncovered, 50-60 minutes or until golden brown and set. Let stand 10 minutes before serving. Sprinkle with cilantro. Yield: 8 servings.

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

1.
Preheat oven to 325°. In a large skillet, cook sausage and onion over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain.

2.
In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat.

3.
Add green chilies, 3/4 cup cheddar cheese, 3/4 cup Jack cheese, butter and pepper sauce; stir until cheese is melted. Stir in eggs, then sausage mixture.

4.
Transfer to a greased 13x9-in. baking dish. Top with remaining cheeses; sprinkle with paprika. Bake, uncovered, 50-60 minutes or until golden brown and set. Let stand 10 minutes before serving. Sprinkle with cilantro.
Yield: 8 servings.