Sausage and Cheese Grits Casserole

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or non-stick spray.

2. 2

   In a large skillet over medium-high heat, cook the ground sausage, breaking it apart with a spoon, until fully browned (about 5-7 minutes). Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant. Drain off excess grease and set the mixture aside.

3. 3

   In a large saucepan, bring the water and milk to a rolling boil. While whisking constantly, slowly pour in the grits, salt, and black pepper. Reduce the heat to low, cover, and simmer for 5-7 minutes, stirring occasionally, until the grits are thick and creamy.

4. 4

   Remove the grits from the heat. Immediately stir in the cubed butter and 1.5 cups of the shredded cheddar cheese until both are completely melted and incorporated.

5. 5

   In a separate small bowl, lightly beat the eggs. To temper the eggs, slowly whisk about 1 cup of the hot grits mixture into the eggs. This warms them gently to prevent scrambling. Pour the tempered egg mixture back into the saucepan with the remaining grits, stirring constantly to combine.

6. 6

   Fold the cooked sausage and onion mixture into the grits. If using, stir in the cayenne pepper.

7. 7

   Pour the mixture into the prepared baking dish and spread into an even layer. Sprinkle the remaining 0.5 cup of cheese over the top. Bake for 40-45 minutes, or until the center is set and the top is golden brown and bubbly.

8. 8

   Remove the casserole from the oven and let it rest for at least 10-15 minutes before slicing. This is crucial for the casserole to set properly. Garnish with chopped green onions and serve warm.