I got the recipe for these gigantic cookie bars from a friend. They are heaven-sent. No matter where we take them, we always run out. I bet you won’t be able to stop at one!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 6 cups |
Ingredients
- 1 pound bulk spicy pork sausage
- 4 cups water
- 1 cup quick-cooking grits
- 4 ounces shredded Gouda cheese
- 3 tablespoons butter
- ¼ teaspoon hot pepper sauce
- 3 eggs, beaten
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Cook sausage in a large skillet over medium-high heat, stirring until sausage is crumbly and lightly browned. Drain off grease and place sausage in a bowl. Meanwhile, bring water to a boil in a large saucepan over high heat. Stir in grits, and reduce heat to medium-low. Cook and stir constantly for 5 minutes until grits are tender, or follow package directions.
- Stir together sausage, cheese, butter, hot pepper sauce, and eggs. Fold in grits until combined, then spread into an ungreased, small casserole dish. Bake in the preheated oven until golden brown on top, 30 to 40 minutes.
Nutrition Facts
| Calories | 314 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 128 mg |
| Dietary Fiber | 0 g |
| Protein | 16 g |
| Saturated Fat | 9 g |
| Sodium | 541 mg |
| Sugars | 1 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Really, really good. Used cheddar cause that’s what I had. Only baked for 10 minutes. Never had grits before and this is a very good recipe. So good.
If you’ve not had grits before (like me) this is the recipe that will make you a grits fan.
This is such a great dish. I rated it 4-stars instead of 5-stars die Due to the martyr vacations it with minced garlic & 4 Oz green Chiles. In addition to Gouda cheese add a little shredded cheddar cheese also. Season grits with salt and pepper.
Will make this every Christmas!
I liked this recipe. Added green chilis, onion and used half cheddar and half swiss cheese. Even better the next day.
A good warm, different than usual, breakfast for a cloudy day. I thought it needed more flavor, maybe the garlic other reviewers have mentioned, but my guy loved it. So four stars. Thanks.
Yummy and filling breakfast dish, made with 1/2 wheatlets and 1/2 cornmeal (we don’t have grits in Canada) and it turned out great. I will make this again, I love having warm casseroles for breakfast!
I made this as written, but with a mix of hot and mild sausage, cheddar cheese (it’s what I had), and scaled down for two servings. It got a big thumbs up from my hubby, who said it tasted very like a dish he often orders from that big waffle chain restaurant that we don’t have in our town, which is great, cause that’s what I was shooting for. I’m personally not terribly fond of grits, but I’ll make it again for my hubby every couple of months or so, especially for cold winter mornings. I like the idea of being able to make it ahead and bake it after church. I also like the fact that it’s not terribly high in calories for a relatively decadent dish. Thanks for sharing.
It was amazingly delicious!
I love this recipe, great to make in ramekins and reheat in the mornings before work. Very tasty!
This turned out ok. It was filling for sure but it was dry and tough and lacked flavor. I even used half mild/spicy sausage. I’ll stick with the ‘Cheesy Ham & Grits Breakfast Casserole’ from this site.
We have made this twice. Used sharp cheddar and Gouda. We also added a pinch of salt while grits cooked. Only added a couple of dashes of hot sauce. We mix everything in the pan with the grits. It’s fabulous and savory comfort food.
My husband went crazy over these. I did change things up a little and used cheddar cheese and pepper jack instead of what the recipe calls for.
Comfort food at its finest. Just don’t heat your milk too high cause it will boil over fast! I added onion powder to mine as suggested, for more flavor. Soooo good!
used with bacon and Monterey jack/cheddar
I followed The Recipe As Shown But Next Time Would Use A Different Cheese, Add More Cheese & Sausage And Would Also Add More Egg….Maybe Even Some Green Chiles…
I love cheese grits and using Gouda puts this over the top! I pretty much followed the directions, except used beef sausage and about 6 oz. Gouda.
Simple and delicious. Great as written, as well as a terrific base from which to make variations. Thanks for sharing!
My family loved it!!
Loved this! We are a family of seven, so we doubled the grits (and used polenta instead of grits) and added a bit of extra cheese, but not more meat or butter. We ate almost a whole 9X13 pan of it for supper! Thanks for another winner!
Made this and let it cool, then I cut into rectangles and froze them. Great for a quick grab-n-go breakfast; just nuke each rectangle until warm!