Grit Bake

from Nicole Windsor


  • 3 c. water
  • 3/4 c. quick grits
  • 2 c. shredded cheddar cheese (divided)
  • 2/3 c. (5 fl. oz. can) evaporated milk
  • 1/4 tsp. garlic powder
  • 1/4 tsp. ground black pepper (optional)
  • 1/8 tsp. hot pepper sauce (optional)
  • 1 lb. (16 oz.)bulk pork sausage, cooked and drained
  • 2 large eggs, beaten
Preheat over to 350 degrees F

Grease 8-inch square baking dish

Bring water to a boil in medium sauce pan. Slowly stir in grits.

Cover and reduce heat to low. Cook, stirring occasionally for 5-6 minutes.

Add 1 1/2 cups cheese, evaporated milk, pepper and hot sauce to grits; stir well until cheese is melted. Add sausage and eggs; stir well. Pour into prepared baking dish.

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

NOTE: Batter can be made the day before; cover and refrigerate. Let stand at room temperature 30 minutes before baking.