Cheesy Grits Casserole With Smoked Sausage

• Gluten free

• Meat

  • 1 package Butterball smoked sausage

• Produce

  • 1/2 tsp Garlic powder
  • 4 Green onions
  • 1/2 Red bell pepper

• Refrigerated

  • 2 Eggs

• Breakfast Foods

  • 1 1/4 cups Grits, quick cooking

• Canned Goods

  • 2 cups Chicken broth

• Baking & Spices

  • 1 tsp Salt

• Oils & Vinegars

  • 1/2 tbsp Olive oil

• Dairy

  • 1/2 cup Cheddar cheese
  • 1/2 cup Milk
  • 1/3 cup Parmesan cheese, grated

• Liquids

  • 2 cups Water

Found on spicysouthernkitchen.com

Ingredients

• ½ tablespoon olive oil
• 1 package Butterball smoked sausage, sliced
• ½ red bell pepper, diced
• 4 green onions, sliced
• 2 cups water
• 2 cups chicken broth
• 1 teaspoon salt
• 1 ¼ cups quick-cooking grits
• ½ cup milk
• 2 eggs, lightly beaten
• ½ teaspoon garlic powder
• ⅓ cup grated Parmesan cheese
• ½ cup shredded Cheddar cheese

Directions

• Preheat oven to 350 degrees and spray an 11x7-inch baking dish with cooking spray.
• Heat oil over medium heat in a nonstick skillet. Add sliced sausage and sauté for 2 minutes.
• Add red bell pepper and onion and sauté 3 more minutes. Remove from heat and set aside.
• In a medium saucepan, bring water and chicken broth to a boil. Add salt and then slowly stir grits in. Simmer grits for 5 minutes, stirring frequently.
• In a medium bowl whisk together milk, eggs, and garlic powder. Slowly stir in about 1 cup of the hot grits to temper the eggs. Then pour milk/grits mixture into saucepan with the rest of the grits. Stir well to combine.
• Stir in Parmesan cheese and ½ of the Cheddar cheese. Mix in the sausage mixture. Sprinkle remaining Cheddar cheese on top.
• Pour into prepared pan and bake 45 minutes.