GRITS AND SAUSAGE CASSEROLE - Jennifer Yarbrough

1 Pound mild ground pork sausage
1 Pound hot ground pork sausage (I used Jimmy Dean’s Bold)
4 cups water
1 1/4 cups uncooked quick-cooking grits
3 cups (12 oz) shredded Monterey Jack and Cheddar cheese blend
1 cup Milk
½ tsp. Garlic salt
6 large eggs, lightly beaten
Paprika

1. Brown sausages in a skillet until crumbled and no longer pink. Drain well and
pat with paper towels.
2. Bring 4 cups water to a boil in a large saucepan; gradually stir in grits.
Return to boil; cover, reduce heat, and simmer, stirring occasionally, 5 min.
3. Remove from heat; add cheese, milk and garlic salt, stirring until cheese
melts. Stir in sausage and eggs. Spoon into greased 13 x 9 pan. Sprinkle
with paprika.
4. Bake at 350 degrees for 50 min. or until golden brown and done in the
middle. Let stand for 10 min before serving.

To make ahead: Prepare casserole. Do not bake. Cover tightly and refrigerate overnight. Uncover and let stand at room temp for 30 min. Bake as directed for about 1 ½ hours.

I even brown the meat a day or two before assembling the casserole if I’m pressed for time.