These creamy grits with pieces of spicy sausage make for a decadent breakfast side.
things you'll need.
2 cups Stone Ground Grits
2 1/2 cups Milk
2 1/2 cups Chicken Stock (plus more if needed)
3 Garlic cloves (finely chopped)
1 pound Spicy Sausage (removed from casing)
1 tablespoon fresh Oregano (chopped)
1 tablespoon fresh Thyme (leaves chopped)
1 1/2 cups Sharp Cheddar Cheese
3 tablespoons Butter
4 Eggs (separated)
Salt and Pepper
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
instructions Preheat oven to 425. Grease a 9x9 casserole dish or 8 cup souffle dish.
ingredients 2 1/2 cups Milk 2 1/2 cups Chicken Stock (plus more if needed) Salt and Pepper 2 cups Stone Ground Grits
instructions In a heavy bottomed pot placed over medium high heat, add the milk and chicken stock. Generously season the mixture with salt. Pour in the grits and bring the mixture up to a boil, whisking constantly. Immediately reduce the heat to a simmer and continue to stir until the grits are soft and creamy, about 20 minutes.
instructions While the grits are cooking, place another saute pan over medium-high heat and add a tablespoon of olive oil. Add the sausage and cook until browned and crumbly. Throw the garlic in at the last minute of cooking, along with the herbs.
instructions When the grits are creamy and cooked, take off the heat and stir in the sausage, along with the cheese and butter. Stir in the whisked egg yolks.
instructions Beat the egg whites with a hand mixer until stiff. Fold the whites into the grits mixture.
instructions Pour into the prepared casserole dish and place in the oven. Cook for 25 to 30 minutes, or until the grits are set up and the top is lightly golden brown. Remove from the oven and serve immediately.