Grits, a form of coarsely ground corn, is beloved in Southern cooking, especially when cheese is added. Adding sausage turns this breakfast classic into a side dish for dinner.
1/2 pound bulk American Breakfast Sausage, Sweet Italian Sausage, or purchased sausage
21/4 cups water
2/3 cup quick-cooking white grits
1/2 teaspoon dried sage
Salt and cayenne to taste
1 cup grated sharp cheddar
2 tablespoons unsalted butter
1/2 cup milk
2 large eggs, lightly beaten
Vegetable oil spray
1. Preheat the oven to 350°F, and grease a 9 x 13-inch baking pan with vegetable oil spray.
2. Bring water to a boil in a heavy saucepan over high heat. Whisk in grits, sage, salt, and cayenne. Reduce heat to medium-low, cover pan, and cook, stirring occasionally, for 15 minutes, or until very thick. Remove the pan from the heat, and stir in 2/3 cup cheddar and butter. Allow mixture to cool for 10 minutes, uncovered, stirring occasionally.
3. While grits cook, heat a medium skillet over medium-high heat. Crumble sausage into the skillet and cook, breaking up lumps with a fork, for 3 to 5 minutes, or until browned. Remove sausage from the skillet with a slotted spoon, and set aside.
4. Stir sausage, milk, and eggs into grits, and spoon mixture into the prepared pan. Cover the pan with aluminum foil, and bake for 30 minutes. Uncover the pan, sprinkle with remaining 1/3 cup cheese, and bake for an additional 15 minutes, or until set and top browns. Let stand for 5 minutes, then serve immediately.
Note: The grits can be prepared for baking up to a day in advance and refrigerated, tightly covered. Add 12 to 15 minutes to the initial baking time if mixture is chilled.