Grits Lasagna Recipes
CHEESY BACON AND GRITS CASSEROLE
Steps:
- Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Meanwhile, in a Dutch oven, bring water, milk and salt to a boil. Slowly stir in grits. Reduce heat to low; cook, covered, until thickened, 15-20 minutes, stirring occasionally. Remove from heat. Stir in 1-1/2 cups cheese until melted. Slowly stir in eggs until blended. Stir in bacon, corn and pepper. Transfer to a greased 2-qt. baking dish. Sprinkle with remaining 1/2 cup cheese., Bake, uncovered, until edges are golden brown and cheese is melted, 35-40 minutes. Let stand 10 minutes before serving. If desired, serve with avocado. , Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake grits as directed until heated through and a thermometer inserted in center reads 165°, increasing time to 45-55 minutes.
Nutrition Facts : Calories 261 calories, Fat 13g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 534mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.
SAUSAGE & GRITS LASAGNA
This Sausage & Grits Lasagna is a hearty casserole that will warm you right up. It's the perfect fall dinner your entire family will enjoy.
Time 1h25m
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 425°F. Bring 6 cups water to a boil in a large pot. Slowly whisk in grits. Reduce heat and simmer, stirring often (grits will bubble in spots), until liquid has absorbed and grits are tender, 20 to 25 minutes. Remove from heat and stir in parsley. Season with salt.
- Meanwhile, heat a large skillet over medium heat. Add sausage and cook, breaking it up into small pieces, until browned and slightly crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate; reserve skillet.
- Return reserved skillet to medium heat. Add oil, onion, and bell pepper. Season with salt and pepper. Cook, stirring occasionally, until tender, 8 to 10 minutes. Stir in garlic, fennel seeds, and red pepper flakes. Cook, until fragrant, 1 minute. Add wine and simmer until thickened, 3 to 5 minutes. Add tomatoes and cooked sausage to skillet; toss to combine.
- Spread half the grits (about 2 1/2 cups) in the bottom of a broiler-safe, 2 1/2-quart casserole dish. Top with sausage mixture and sprinkle with 1 cup cheese. Top with remaining grits and cheese. Bake until heated through, 12 to 15 minutes. Switch oven to broil. Broil, 6 inches from heat, until golden brown, 3 to 4 minutes. Serve topped with basil and a salad alongside.
SAUSAGE-GRITS LASAGNA
Steps:
- In medium saucepan, bring water to a boil, add grits, and cook until thickened, about 5 to 7 minutes. Spread grits into 2 (13 by 9 by 2-inch) baking pans. Let cool.
- Preheat the oven to 350 degrees F.
- In medium skillet, cook onion and bell pepper in olive oil, until tender. Set aside. In medium skillet, cook sausage until cooked through. Add onion and bell pepper and combine thoroughly. Add spaghetti sauce to sausage mixture. Over low heat, simmer for 15 minutes.
- Cut grits horizontally into 2 (13 by 9-inch) rectangles. Place 1 rectangle in bottom of a 13 by 9-inch casserole dish; add 1/2 sausage mixture, then dollop 1/2 of sour cream over sausage mixture, top with 1/2 of mozzarella cheese. Repeat layers.
- Cook for 40 to 45 minutes. Let stand for 10 minutes before serving.
GRITS LASAGNA
Categories Quick & Easy
Number Of Ingredients 9
Steps:
- In medium saucepan, bring water to a boil, add grits, and cook until thickened, about 5 to 7 minutes. Spread grits into 2 (13 by 9 by 2-inch) baking pans. Let cool. Preheat the oven to 350 degrees F. In medium skillet, cook onion and bell pepper in olive oil, until tender. Set aside. In medium skillet, cook sausage until cooked through. Add onion and bell pepper and combine thoroughly. Add spaghetti sauce to sausage mixture. Over low heat, simmer for 15 minutes. Place 1 grits rectangle in bottom of a 13 by 9-inch casserole dish; add 1/2 sausage mixture, then dollop 1/2 of sour cream over sausage mixture, top with 1/2 of mozzarella cheese. Repeat layers. Cook for 40 to 45 minutes. Let stand for 10 minutes before serving.
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- Add the ground chuck to a large Dutch oven and cook for eight-ten minutes over medium-high heat until it is browned. Add the onions and bell pepper and cook for about five more minutes or until they are soft. Then add the garlic and cook for about a minute. Drain any fat.
- Pour in the chicken stock, tomatoes, tomato sauce, brown sugar, Italian seasoning, and salt. Bring to a boil. Reduce the heat to low and simmer for fifteen minutes.
- Add the noodles and simmer until they are tender, which should take about 10 -12 minutes. Stir in the parmesan cheese.
- Before serving, preheat the broiler. Ladle the soup into bowls and top with a handful of mozzarella cheese. Broil for three to four minutes or until the cheese is melted and bubbly.
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- Squeeze the water from the thawed frozen spinach. I thaw mine in the microwave (remove wrapping from the box first-some have metal in them). Microwave on high for about 1 minute and break it up in chunks with your hands, then microwave it again for about 30 seconds.You can press the water out in a colander with the back of a spoon but I have better luck by squeezing it with my clean hands.
- Combine the spinach in a large bowl with the chicken, cream of chicken soup, milk, sour cream, 2 cups of the mozzarella cheese, 1/2 of the Parmesan cheese, milk, onion (if using), and garlic salt (or garlic powder + salt). Be sure to hold out the remaining cheese to put on top.
- Coat the slow cooker pot with cooking spray or spritz with oil. Arrange 3 of the lasagna noodles in the bottom of the slow cooker pot, breaking them in half as necessary to fit. It's ok that not every inch is covered.
- Spoon one third of the spinach mixture over the top of the first layer of lasagna noodles. Then, repeat the layers of lasagna noodles and spinach mixture ending with the last one-third of spinach mixture on the top.Sprinkle the remaining 1 cup of mozzarella cheese and 1/4 cup Parmesan cheese over the top and place the lid on the slow cooker.
SHRIMP, SAUSAGE AND GRITS RECIPE - DAISY'S KITCHEN
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- In a large saucepan, heat the butter until melted and add the minced onion. Cook til translucent, and add the water and heavy cream. Bring to a boil. Reduce heat and whisk in the grits, along with a pinch fo salt to taste. Let the mixture come to a simmer, stirring often to prevent the grits from sticking to the bottom of the pan and getting lumpy. Let cook 20-25 minutes, until smooth and creamy, then add the garlic and the cheddar cheese, stirring until combined.
- While the grits are cooking, cook the sausages in a small pan over medium heat. You can cook them whole and then slice into rounds, or you can slice them into rounds first and then cook. Depending on the shape of the sausages, I may do either (sometimes the sausages come curled in a "U" shape, which makes it hard to cook evenly, so I'll cut before cooking.)
- While the sausage is cooking and while you are still keeping an eye on the cooking grits, toss the shrimp with the olive oil, red pepper flakes, cumin and salt. Once the sausages are cooked, remove from heat and add the shrimp mixture to the pan, cooking over medium heat until the shrimp are firm and cooked through. Remove from heat and set aside, along with the sausages.
- Once the grits have cooked through, add the shrimp and the sausages and combine. When serving, sprinkle the sliced scallions on top of each serving for added crispy crunch.
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- Add the remaining three tablespoons of olive oil to a large skillet or dutch oven over medium heat. When the oil is hot, add the onion and cook for four to five minutes or until the onion is tender. Add the garlic and cook for 30 seconds. Add the carrots, red pepper, mushrooms, and roasted squash and cook for ten minutes. Stir occasionally.
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