Katie Cooks: Grits Casserole edition

I am sure that most families have a favorite recipe. The one that is requested the most. Each weekend, I sit down with the grocery list and plan out our meals for the week. Usually I ask the kids what they want for dinner. Lately, I have had a lot of requests for escargots. Ummm...that is not exactly in my repertoire. But the one item that is consistenly asked for (demanded sometimes) is my grits casserole. And now I am going to share it with you. And your family can now demand it of you on a regular basis. Even if you claim you don't like grits.

First...brown your sausage.

Then measure out a cup of quick cooking grits. And if you cook anything like Katie does, do it over the sink...so that this mess will stay in your sink and not on your counters or floor. And then add them to boiling water.

While that simmers, mix your milk and eggs.

Now combine everything in a bowl, topping with some melted butter with salt and pepper.Pour into a baking pan and cook.

Delish!


We serve it with biscuits and fruit salad. Although I have strange children who do not like their fruit to touch other fruits. They are not thrilled that there is pineapple in my fruit salad. And Madalyn only wants the grapes and clementines; and Katie only wants the strawberries and clementines and maybe a watermelon piece. Picky, picky.

Katie says that it is more fun to eat grits casserole than to make it. Honey...this is why restaurants were invented. And dish washers.

Here is the simple recipe:

3cups water

1 cup quick cooking grits

3/4 tsp salt, divided

2 lb pork sausage, cooked and drained

8oz shredded cheese, divided

5 eggs

1 1/2 cups milk

2 tb butter, melted

pepper

Bring water to a boil and slowly whisk in the grits + 1/2 tsp salt. Reduce heat, cover and simmer for 5 minutes.

In a large bowl, combine grits, sausage and most of the cheese (reserve some for the top). Beat the eggs and milk and then stir into the grits mixture. Add the butter, pepper and remaining salt.

Transfer to a greased 13x9 pan. Bake uncovered at 350 for 1 hour or until a knife comes out clean. Sprinkle with the remaining cheese and bake 15 more minutes. Let it stand about 5 minutes before serving.