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A Quick Grits Breakfast

My culinary masterpiece
Emily Nesbitt

The hardest meal to plan for during the day for me is breakfast. I don't know why, that's just the way it is. One day while pondering what to do for breakfast, a box of Alber's Quick Grits were discovered in the pantry. On the side of the box was a recipe for a Grits and Sausage Bake. It looks tasty and easy enough, so I got to cooking.

The recipe follows: 3 cups of water, 3/4 cups of the grits, 2 cups of shredded sharp cheddar cheese - divided, 2/3 cup of condensed milk, 1/4 tsp. garlic powder, 1/4 tsp. ground black pepper, 1/8 tsp hot pepper sauce, 1 lbs bulk pork sausage cooked and drained, and 2 large eggs lightly beaten.

I did a modification the the recipe when I made it. Instead of a pound of sausage, I used a can of corned beef hash and didn't include the garlic powder, black pepper or the hot sauce. The milk I used was powdered milk instead of the condensed milk.

The directions to make this dish were:

Preheat the oven to 350 degrees and grease an 8-inch square baking dish.

Bring water up to a boil in a medium saucepan; slowly stir in the grits. Cover and reduce the heat to low. Cook; stirring occasionally for 5 to 6 minutes.

Add 1 1/2 cups of cheese, the milk, seasonings sauce to gits, stir until the cheese is melted and add the sausage and eggs. Stir well. Pour into the prepared baking dish.

Bake for 1 hour. Top with remaining cheese and bake for an additional 5 to 10 minutes or until the cheese is melted and golden brown. Let cool for 10 minutes before serving.

This meal is what I had for four breakfasts and found it to be quite filling. A 1/6th of the pan makes a serving and it lasted a good four hours for me with a busy schedule. The corned beef hash would have been better had I browned it first I think. I did add extra cheese as a topping because I love cheese. To make a balanced meal of it, add in a fruit bowl of your choice. This recipe was good enough that I look forward to making it again even for a potluck.

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