My wonderful cousin Janice is a little bit of a country girl and every now and then she will break out a great recipe that’s a little “down home”, and just looking at it makes your mouth water. This is one of those recipes. I haven’t made it yet, but it is on next weekend’s menu. I might take pictures if things go well. We’ll see.
Anyhow… on with the food! (This is a cut and paste of Janice’s email of the recipe, my notes will be at the end.)
6 cups water
2 cups uncooked grits
1 dab of garlic, about 1/4 of a teaspoon
1 stick of butter or margarine
3 cups shredded fat free sharp cheddar cheese
1 pound low-fat pork sausage
3 slices of bacon cut into 1/2″ sections for lardons
1/2 cup milk
salt, pepper, Tony Cacheres, Pace Picante sauce
Can be cooked and refrigerated the night before:
– In a skillet over medium-high heat, cook the sausage until evenly browned and season to taste with Tony Cacheres if it isn’t already seasoned.
– Brown bacon lardons
I usually squeeze the fat from the lardons and sausage with paper towels because otherwise this recipe can become very greasy very fast.
– Beat the eggs and milk together and scramble in a separate skillet.
– Bring water to boil in a large saucepan, stir in grits. Reduce heat, cover, and simmer 5 minutes until the liquid has been absorbed. Mix in the butter, the garlic, and 2 cups cheese until melted.
– Stir the sausage and scrambled eggs into the grits mixture. If the sausage is cold then microwave it first.
– Transfer to either a baking dish or Crock Pot and sprinkle the top with the lardons and a layer of cheese.
Baking dish: Bake 30 minutes at 350 degrees. Forms a crust on top and is more like a true casserole.
Crock Pot: Warm on high until the cheese on top is melted.
I prefer the Crock Pot because while warm grits are delicious, nothing is worse than cold grits. Either way, it’s tasty for brunch and excellent for leftovers. Served with ham steak and fruit, it feeds an office, it’s easily more than a dozen servings.
Now I know everyone is going to make this recipe and be completely thrilled with the end result. However, if you make any alterations or substitutions please let me know. I love finding out how people adapt things for their families and you may come up with something a little different that I might love too!
Thanks for the recipe Janice, I can’t wait to give it a shot!