Tuesday, March 18, 2008

Culture shot: Grits ain’t just for suthnas

I know what you’re thinking. Grits are old fashioned, grody, and only consumed by people named Bobbie Sue, Mary Frances, or Martha Ann (that’s Ann pronounced with two syllables please).

I may originally be from small town Alabama, but I only have one first name and I’m a city girl now, so surely my word counts for something.

My mama’s Country Sausage Grits casserole is the best thing that ever happened to Easter brunch – whether on a paper plate in Podunk, or fine china in Poshtown. Go ‘head, try it out on the fam this Sunday. See if it doesn’t change your mind about glorious grits.

*Chef’s note*: this recipe is best when made fully-loaded with "real" cheese and meat (no 2% and turkey sausage, ladies), and consumed on a diet off day.

Country Sausage Grits
  • 2 cups water
  • 1/2 cup uncooked quick cooking grits
  • 3 cups shredded sharp cheddar cheese
  • 4 eggs, beaten
  • 1 cup milk
  • 1/2 teaspoon dried white thyme
  • 1/8 teaspoon garlic powder
  • 1/2 pound mild bulk port sausage – cooked, crumbled and drained
  • 1 cup fresh chopped mushrooms

  • Bring water to a boil and add grits. Return to a boil, then reduce heat and cook 4 minutes, stirring occasionally. Add cheese to grits and stir until melted together.

    Combine eggs, milk, thyme and garlic powder, mix well. Add a small amount of hot grits/cheese to egg mixture, stir well. Pour remaining egg mixture into grits, then add sausage and mushrooms.

    Bake at 350 for 25 minutes, or until set (be careful not to dry them grits out!), in a lightly sprayed 9x13 baking dish.

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