Recipe information
Yield
serves 10
Ingredients
1 cup uncooked grits
1 pound ground sausage
1 onion, chopped
Two 4 1/2-ounce cans green chilies, chopped
8 tablespoons (1 stick) butter
2 eggs, beaten
2 cups grated Cheddar cheese
10 dashes Tabasco
1 teaspoon paprika
1/4 cup chopped fresh parsley
Preparation
Preheat oven to 325 degrees. Cook grits in 4 cups salted water until thick. Sauté sausage, breaking it into small pieces. Sauté onion in sausage fat; drain. Add onion and chilies to sausage. Add butter, eggs, cheese, and Tabasco to grits. Combine grits mixture with sausage mixture. Pour into a 13 × 9-inch casserole dish and garnish with additional small amounts of cheese, chilies, paprika, and parsley. Bake for 1 hour. Can be refrigerated up to 2 days before baking. Freezes well.
