Deciding what to have for breakfast can be a challenge during the week when time is of the essence. Most of us are rushing off to an early morning barbell session or the office and spending time in the kitchen doesn’t fit into our am parameters.
This smoky sausage grits casserole fits the bill. Easy enough to make on a Saturday or Sunday and the whole recipe can feed the family or leave plenty of grab n’ go leftovers for you
Recipe & Ingredients
1 1/2 pounds nitrite/nitrate free kiolbassa (Polish sausage), chopped
1/2 teaspoon sea salt
1 31/2 cup uncooked quick cooking grits*
1 pound sharp cheddar cheese, freshly shredded
1 cup raw milk
1 1/2 teaspoons fresh thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
4 large eggs, slightly beaten
*This recipe calls for grits. As a self respecting southerner my grits of choice are not quick cooking but rather the kind you cook long and slow. That may or may not fit into your frenzied lifestyle. There are options. . .
*Most commercial corn today is from GMO’s. I find it worth my time and effort to source out non GMO organic stone ground grits. I soak them and it takes a solid 60 minutes to cook them. On the other side of the coin the quick cooking 5 minute grits may be more practical for the majority of people. It will not alter the taste or nutritional content of this recipe and will aid in the ease of preparation and save you time. It’s not a deal breaker and is far better than many packaged foods on the shelves and those found in chain restaurants.
If desired you can assemble this up to four days ahead, and keep in the fridge; then let it stand at room temp for 30 minutes before baking.
Initial prep: chop the sausage and shred the cheese.
In a large cast iron skillet brown the sausage over medium high heat stirring often
Drain on paper towels
Bring salt and 4 1/2 cups of water to boil in a large saucepan over high heat. Whisk in the grits and return to a boil. Cover, reduce heat to medium low and simmer for 5 minutes or until thickened whisking occasionally. Remove from heat, add cheese and stir until completely melted.
Stir in milk and next 4 ingredients. Stir in sausage. Spoon mixture into a lightly buttered 13 x 9 inch baking dish.
Bake at 350 for 50 minutes to 1 hour or until golden. Let stand 5 minutes before serving
I served with a winter fruit salad of orange and grapefruit sections and fresh pineapple
Nutritional Information per serving (1/12th) –fruit not included
Calories: 320, Protein 18 g, Fat 20 g, Carbs 17 g