This Sausage, Tomato and Cheese Grits Casserole is fantastic for breakfast together with eggs or make it for a essential dish for dinner and serve with a inexperienced vegetable. We like grits anytime. They are often served so many various methods and are a staple in most Southern properties.
Sausage, Tomato and Cheese Grits Casserole Elements Wanted:
Grits, (could be common or the quick-cooking grits)
Diced tomatoes with inexperienced chilis
Shredded cheddar cheese or cheese of your selection
We just lately remade this dish so we might replace this recipe and it’s improbable. We find it irresistible topped with a fried egg and this dish reheats rather well. Nice to make in the beginning of the week and have every morning for breakfast. It could even be an awesome addition to any brunch or a vacation weekend. The flavour is fantastic and in the event you needed so as to add some warmth to this casserole you could possibly all the time make it with spicy sausage.
- You can use smoked sausage, Italian sausage, andouille sausage or spicy sausage
- If you’re not a fan of inexperienced chilies simply use diced tomatoes
- Swap up the kind of cheese
When you love grits like we do, additionally, you will love this Shrimp and Grits dish. It has fantastic critiques and is a southern traditional!
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Sausage, Tomato and Cheese Grits Casserole
This Sausage, Tomato and Cheese Grits Casserole is fantastic for breakfast together with eggs or make it for a essential dish for dinner and serve with a inexperienced vegetable.
Servings: 8 servings
- 1/2 pound pork sausage You can use Smoked sausage, and even Italian or Polish on this recipe
- 3 cups cooked grits (could be common or the quick-cooking grits)
- 1/2 cup chopped onion
- 1/2 cup chopped inexperienced pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon minced garlic
- 2 tablespoons butter melted
- 1 10 ounce can diced tomatoes with inexperienced chilies, undrained
- 1 1/2 cups shredded cheddar cheese or cheese of your selection
Mix sausage, onion and inexperienced pepper in a skillet and brown on prime of range. Drain, if wanted.
Stir in salt, black pepper, minced garlic, butter, tomatoes and cooked grits. Simmer for 10 minutes on low.
Pour right into a casserole dish. High with shredded cheddar cheese. Bake in preheated 350 diploma oven for 30 to 35 minutes.
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