CHEESY SAUSAGE BREAKFAST GRITS
Provided by Food Network
Categories side-dish
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- In a 10-inch cast-iron skillet over medium heat, cook the sausage until browned and the fat is rendered, about 10 minutes, breaking up the chunks of sausage with the back of a wooden spoon. Remove the sausage to a bowl and set aside.
- Add 2 cups of the milk and 2 cups water to the skillet and bring to a boil. Whisk in the grits slowly until smooth and no lumps remain. Reduce the heat and continue to cook, whisking, until very thick, about 5 minutes. Remove from the heat and stir in about half of the grated cheese.
- In a medium bowl, whisk together the eggs with the hot sauce and remaining 1 cup milk. Slowly stream the egg mixture into the skillet with the grits while continuously whisking. Fold in the cooked sausage, scallions and jalapeno and season with salt and pepper. Top with the remaining cheese and bake until a knife inserted in the center comes out mostly clean, 50 minutes to 1 hour.
- Slice the reserved scallion tops and sprinkle on top just before serving.
SAUSAGE CHEESE GRITS
This is a great, flavorful way to prepare grits. You can also use mild sausage and less or no hot sauce if you prefer not to have the extra spice. This can also be prepared up to the baking stage, and refrigerated or frozen until ready to finish.
Provided by homechef
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cook the sausage in a large skillet over medium-high heat, stirring until the sausage is crumbly and lightly browned. Drain off the grease and place the sausage in a bowl. Meanwhile, bring the water to a boil in a large saucepan over high heat. Stir in the grits, and reduce heat to medium-low. Cook and stir constantly for 5 minutes until the grits are tender, or follow package directions.
- Stir together the sausage, cheese, butter, hot pepper sauce, and eggs. Fold in the grits until combined, then spread into an ungreased, small casserole dish. Bake in the preheated oven until golden brown on top, 30 to 40 minutes.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 16.6 g, Cholesterol 127.9 mg, Fat 20.4 g, Fiber 0.3 g, Protein 15.5 g, SaturatedFat 9.4 g, Sodium 541.3 mg, Sugar 0.6 g
MEMPHIS-STYLE SAUSAGE GRITS
Pat: I'm a grits man. Have been my whole life. And it always surprises me when I travel to different parts of the country and taste grits that they are not sweet. In coffee shops and home kitchens throughout Memphis, we stir in sugar to make them sweet. Then we crumble a few sausage patties and stir those in, too. I don't know about you, but I'm a sucker for something hot, sweet, and salty. My aunt Leona from Detroit stirs chopped poached eggs into her sausage and grits! To me, that seems like the ultimate grit combo. Top it with a dash or two of hot sauce, and you can't find a better feel-good breakfast for a Southern boy.
Yield serves 2
Number Of Ingredients 8
Steps:
- Bring 4 cups water to a boil in a medium saucepan. Meanwhile, heat the oil or bacon fat in a medium skillet over medium-high heat. Add the sausage patties and fry until they are browned and no longer pink in the middle, about 3 minutes on each side. Transfer the sausage to a plate lined with paper towels to drain.
- When the water is boiling, stir in the grits, butter, sugar, and salt, reduce the heat to medium-low, and cook, stirring occasionally, until thickened, about 4 minutes.
- Crumble the sausage patties into the grits. Serve the grits topped with a dash or two of hot sauce, and chopped poached eggs, if desired.
SAUSAGE GRITS (SOMETHING LIKE PUELO'S GRILLE)
A copycat-ish recipe of Puleo's Grille. This is normally served with grilled shrimp, which is a recipe I don't have, but any grilled shrimp recipe will do...and there's many on food.com. So get goin'!
Provided by gailanng
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Gravy: Melt butter and sift in flour, whisking constantly. Whisk for 3 to 5 minutes until mixture becomes golden brown. Whisk in broth and return to a boil. Reduce heat and simmer for 10 to 15 minutes. Season lightly with salt, pepper and ground red pepper.
- Grits: Cook grits according to package directions, substituting 1 1/2 cups each chicken broth and milk in place of the water. As the grits firm up, add parmesan cheese and stir; remove from heat.
- Sausage: Saute sausage in 1 tablespoon of oil or butter over high heat for about 1 minute or until sausage pices begin to brown. Should there be excessive residual grease, remove some.
- Add red, green and yellow peppers along with the onion and garlic. Add the cajun seasoning and continue cooking over medium high heat, until vegetables become translucent. Add fresh chopped parsley. If residue starts building up, deglaze with a little bit of water. Add enough gravy to coat all of the mixture and simmer for another 3-5 minutes.
- Serve sausage mixture over the grits.
Nutrition Facts : Calories 1222.3, Fat 89.1, SaturatedFat 34.1, Cholesterol 194.6, Sodium 3088.5, Carbohydrate 55.2, Fiber 3.5, Sugar 5.5, Protein 46.9
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