without Christmas brunch! Talk about tradition, this is definitely one that has stuck. Every year there are a few new twists, but there's always the Country Grits and Sausage Casserole. I found this recipe in a Southern Living Christmas Cookbook long ago. Here's the recipe. It's always a hit!
Ingredients * 2 pounds mild ground pork sausage (I use turkey sausage)
* 4 cups water
* 1 1/4 cups quick-cooking grits, uncooked
* 4 cups (1 pound) shredded sharp Cheddar cheese
* 1 cup milk
* 1/2 teaspoon dried thyme
* 1/8 teaspoon garlic powder
* 4 large eggs, lightly beaten
* Paprika
* Garnish: fresh parsley sprigs
PreparationBrown sausage in a large skillet, stirring until it crumbles. Drain well, and set aside.
Bring water to a boil in a large saucepan, and stir in grits. Return to a boil; cover, reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat; add cheese and next 3 ingredients, stirring until cheese melts. Stir in sausage and eggs.
Spoon mixture into a lightly greased 13" x 9" x 2" baking dish; sprinkle with paprika. Bake, uncovered, at 350° for 1 hour or until golden and heated. Let stand 5 minutes before serving. Garnish, if desired.
Make-Ahead: Prepare grits mixture as directed above, but do not bake. Cover and chill overnight. Remove from refrigerator; let stand, covered 30 minutes. Uncover and bake as directed.
Serves 10
