SAUSAGE AND GOAT CHEESE GRITS CASSEROLE

Down-home Southern grits get a sophisticated makeover in this breakfast casserole. One of my favorite breakfast spots in Asheville, North Carolina, serves goat cheese grits with honey, which was the inspiration for this recipe.

Cooking spray

1 pound mild bulk pork sausage

1 ½ cups quick-cooking grits

6 cups low-sodium chicken broth or water

2 tablespoons butter

1 (3-ounce) log goat cheese

1 cup freshly grated Parmesan cheese

1 tablespoon honey

¾ teaspoon salt

½ teaspoon ground black pepper

½ cup milk

8 large eggs, beaten

Preheat the oven to 350 degrees, and spray a 13 × 9-inch baking dish with cooking spray. In a skillet brown the sausage over medium-high heat, and then drain it on paper towels.

Cook the grits in a large pot according to the package directions, substituting the chicken broth for water, if desired. Remove the pot from the heat, and stir in the butter, goat cheese, Parmesan, honey, salt, and pepper. Beat the milk and eggs together in a small bowl, and then slowly add them to the warm grits. Stir in the cooked sausage.

Pour the grits into the prepared dish, and bake for 1 hour, or until the grits are no longer jiggly in the center. Serve warm.

MAKES 10 TO 12 SERVINGS.