A hot and bubbling grits casserole is the perfect dish for a casual brunch.
Breakfast Grits Casserole
Makes 8 to 10 servings
Ingredients
- 6 cups water
- 5 tablespoons unsalted butter, divided
- 3 teaspoons kosher salt, divided
- 1 teaspoon ground black pepper
- 2 cups stone-ground grits*
- 4 cups shredded white Cheddar cheese, divided
- 1 pound sage ground breakfast sausage
- 1 large red bell pepper, seeded and chopped
- 2 cups sliced leeks
- 3 cloves garlic, minced
- 12 large eggs, lightly beaten
- 1 teaspoon chopped fresh sage
- Garnish: fresh sage leaves, ground black pepper, halved grape tomatoes
Instructions
- Preheat oven to 350°. Spray a 13×9-inch or 3-quart baking dish with cooking spray.
- In a large Dutch oven, bring 6 cups water, 4 tablespoons butter, 2 teaspoons salt, and black pepper to a boil over medium-high heat. Whisk in grits; cover, and reduce heat to medium-low. Cook, stirring occasionally, until grits are tender and very thick, about 30 minutes. Remove from heat, whisk in 3 cups cheese until smooth.
- In a large skillet, heat remaining 1 tablespoon butter over medium-high heat. Add sausage and remaining 1 teaspoon salt; cook, using back of spoon to break up meat, until browned, about 5 minutes. Add bell pepper, leeks, and garlic; cook, stirring occasionally, until tender, about 3 minutes. Remove from pan, and let drain on paper towels.
- Into Dutch oven with grits, add sausage mixture, eggs, and sage, stirring until combined. Spoon into prepared dish, and sprinkle with remaining 1 cup cheese.
- Bake until golden brown and center slightly jiggles, about 1 hour. Let stand for 30 minutes before serving. Garnish with sage, black pepper, and tomatoes, if desired.
Notes
*We used McEwen & Sons Stone Ground Organic Yellow Grits.
