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Country Grits and Sausage Casserole


  • 2 cups water
  • 1/2 cup quick-cooking grits, uncooked
  • 3 1/2 cups shredded extra-sharp Cheddar cheese
  • 4 eggs, lightly beaten (garnish)
  • 1 cup milk
  • 1/2 teaspoon dried whole thyme
  • 1/8 teaspoon garlic powder
  • 1 1/2 pounds mild bulk pork sausage, cooked, crumbled and drained
  • Tomato wedges (for garnish)
  • Fresh parsley sprigs (for garnish)


  1. Bring water to boil; stir in grits. Return to boil; reduce heat to low, and cook 4 minutes, stirring occasionally.
  2. Add cheese, stirring until melted.
  3. Combine eggs, milk, thyme and garlic powder; stir well.
  4. Gradually stir about one-fourth of hot grits mixture into egg mixture; add to remaining hot mixture, stirring constantly.
  5. Stir in sausage.
  6. Pour into a lightly greased 11 x 7-inch baking dish.
  7. At this point, you can refrigerate for up to 8 hours.
  8. Bake, uncovered, at 350 degrees F for 50 minutes or until set.
  9. Garnish, if desired.

Yields 6 to 8 servings.


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