Grits is a main ingredient for many Southern meals. I’ve had this recipe for years and never grow tired of it. It’s especially good to serve on a lazy weekend, since leftover portions are very tasty served cold.<\/p>\n","protected":false},"author":7061,"featured_media":1476456,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,303971,304162,305883,305271,305487,303966,306848,304268,307307,305374,307383,307404,324623,307559,304313,305394,304150],"categories-v2":[308503,308500,309439,311532,308988,308481,309216,310796,308495,309603,259483,310342,309381,310410,311578,310435,309177,310541,308313,309408,309434],"coauthors":[305],"recommended_recipes":[{"post_title":"Southern Shrimp and Grits","post_link":"\/recipes\/southern-shrimp-and-grits\/","post_image":"\/wp-content\/uploads\/2018\/01\/Southern-Shrimp-Grits_EXPS_FT24_140896_JR_0213_1.jpg"},{"post_title":"Baked Two-Cheese & Bacon 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Grits","post_link":"\/recipes\/garlic-cheese-grits\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps8382_C2461C49A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/300x300\/exps3291_cas91p51ctran.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/grits-casserole\/","name":"Grits Casserole","datePublished":"2018-01-01","dateModified":"2022-10-12","prepTime":"PT10M","cookTime":"PT50M","totalTime":"PT60M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/exps3291_cas91p51ctran.jpg","height":300,"width":300},"recipeCategory":["Side Dishes"],"description":"Grits is a main ingredient for many Southern meals. I've had this recipe for years and never grow tired of it. It's especially good to serve on a lazy weekend, since leftover portions are very tasty served cold.","recipeIngredient":["1 pound bulk pork sausage","4 cups water","1 teaspoon salt","1 cup quick-cooking grits","4 large eggs, lightly beaten","1-1\/2 cups shredded sharp cheddar cheese, divided","1\/2 cup whole milk","1\/4 cup butter, softened"],"recipeInstructions":[{"@type":"HowToStep","text":"Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain and set aside. In a saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat and cook 4-5 minutes, stirring occasionally. Remove from the heat. Stir a small amount of hot grits into the eggs; return all to the saucepan, stirring constantly. Add the sausage, 1 cup cheese, milk and butter, stirring until the butter is melted."},{"@type":"HowToStep","text":"Pour into a greased 13x9-in. baking dish. Sprinkle with remaining cheese. Bake at 350° for 50-55 minutes or until the top begins to brown."}],"recipeYield":"10 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 280 calories","fatContent":"20g fat (10g saturated fat)","cholesterolContent":"133mg cholesterol","sodiumContent":"602mg sodium","carbohydrateContent":"14g carbohydrate (2g sugars","fiberContent":"1g fiber)","proteinContent":"11g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":8,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Southern","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-02-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AvidcookGAtoCA"},"reviewBody":"After living in Atlanta for 35 years, we moved to California where many of my new friends have never eaten grits. I thought this might be the perfect way to introduce them to this southern treat. I prepared this casserole for a group of church ladies and they couldn't believe grits were so tasty. I read some of the reviews before preparing this, so I used spicy sausage and 8 oz. of cheddar cheese as others suggested. I will be making this again and again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-02-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JohnnaL"},"reviewBody":"This is a great recipe full of great flavor easy to make and great the next day.I will easily make this again. I think i will try with different kinds of cheeses though.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"peachygirl_GA"},"reviewBody":"I've been making this recipe for years and it's very good. Mine uses 1\/2 cup butter and 3\/4 cup milk, but other than that it's about the same.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-05-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mercybear"},"reviewBody":"This side dish is great for breakfast or dinner!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"wrenjen523"},"reviewBody":"This was an absolutely amazing dish. The only change the next time I make it is going to be MORE CHEESE!.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-10-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cbergan"},"reviewBody":"I took this to a meeting this morning and everyone liked it. I think it would be good using hot sausage.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"homemaker27"},"reviewBody":"This is delicious!!! I added more cheese, 1\/2 c. butter and 3\/4 c. milk like the others. Also diced canned jalapenos and tony's instead of salt.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-04-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"TNbluffbaker"},"reviewBody":"The sausage makes this a nice change of pace from my usual cheese grits recipe. Will try making it with bulk Italian sausage for even more flavor!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"3291","romance_copy_dek":"Grits is a main ingredient for many Southern meals. I've had this recipe for years and never grow tired of it. 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