Last Sunday means food

First thing, thanks for all the opinions on the cheesecake issue!   By the way – so far it is a tie!!!  I just may have to make one of each for the auction at this rate! HA!

Yesterday was the last Sunday of the month and yep! We ate in Sunday School.  It is a given. Last Sunday of the month…bring food!

This cheesy, grits filled goodness of a casserole was a hit!   A crowd pleaser if you are have company over for the 4th weekend.  Or not.  Make it for your family.  You won’t be disappointed.  I used the good old Conecuh sausage in mine.  But feel free to use whatever link sausage you wish – turkey sausage even!  But for my SS class, I wanted to give them the best flavor I could!  So get your aprons on and get the pots ready.

Grits and Sausage Casserole with cheese (can’t get any more Southern than that!)

1/2 Tbsp oil

1 pkg sausage (link) – I used 16 oz pkg of Conecuh smoked sausage – next time I am using the hot and spicy!

about 1/4 cup chopped bell pepper (I keep the tri-colored bell peppers – frozen pkg in my freezer – just grabbed a hand ful – let sit on the counter for a bit, and chopped away – hubby said the combination was great in this dish – and I may have chopped a bit more than a quarter cup – it’s up to you!)

4 green onions, sliced

2 1/4 cups water

2 cups chicken broth

1 tsp salt

1 1/4 cup quick cooking grits

1/2 cup milk

2 eggs, lightly beaten

1/2 tsp garlic powder (I may have put just a smidgen more)

1/3 cup grated Parmesan cheese

1/2 cup shredded cheddar cheese (1/4 cup of this saved back to sprinkle on top)

Preheat oven to 350 degrees.  Grease or spray an 11×7 inch baking dish.

Heat the 1/2 Tbsp of oil over medium heat in a nonstick skillet.  Add sliced sausage and saute for a few minutes (3 or 4 minutes should be fine) then add the bell peppers and onions and saute for 3 more minutes.  Remove from heat and set aside. (I actually did this step the night before and then put in microwave for about 20 seconds the next morning before using to knock the chill off of it. saved me time Sunday morning!)

In a medium saucepan bring water and chicken broth to a boil.  Add salt and then slowly stir grits in.  Simmer grits for 5 minutes, stirring frequently.    In another bowl, whisk together milk, eggs, and garlic powder.  Slowly stir in about 1 cup of the hot grits to temper the eggs (don’t want scrambled eggs)  Then pour the milk/grits/eggs mix into the saucepan with the rest of the grits, stirring constantly to combine.

Stir in the Parmesan cheese and half of the Cheddar cheese (the 1/4 cup), reserving the other 1/4 cup of the cheddar cheese.  Mix in the sausage mixture.  Pour into the prepared pan and sprinkle the remaining cheese on top.  Bake for 45 minutes.  Mine actually came out after 40 minutes.

No, I did not take a picture.  I forgot.  Sorry!  It sure was purty!  I hope you will try it.

Have a great week.

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