Grits are filling and delicious. This is a true comfort food from the South. good whenever. Enjoy.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound bulk pork sausage
- 1 cup chopped onion
- 1 cup chopped celery
- ½ cup chopped green bell pepper
- 1 cup quick-cooking grits
- 4 cups water
- 1 teaspoon salt
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 cup shredded Cheddar cheese
Instructions
- Preheat an oven to 375 degrees F (190 degrees C). Butter a 2-quart casserole dish.
- Heat a large skillet over medium heat; cook the sausage in the hot skillet until completely browned, 5 to 7 minutes. Add the onion, celery, and green pepper; cook and stir until tender, about 5 minutes more. Transfer to the prepared casserole dish.
- Bring the grits, water, and salt to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the grits are tender, about 30 minutes. Add to the sausage mixture in the casserole dish and stir; press into an even layer. Pour the soup over the mixture in an even layer. Sprinkle the Cheddar cheese over the soup.
- Bake in the preheated oven until the cheese has melted, about 30 minutes.
Nutrition Facts
| Calories | 406 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 1 g |
| Protein | 13 g |
| Saturated Fat | 12 g |
| Sodium | 1063 mg |
| Sugars | 2 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
This is a great breakfast casserole – especially for those of us who do eat eggs and want to share a hearty family-n-friends style breakfast.
Overall this recipe was good but not over-the-too awesome. I have only ever had grits as a side dish before so I didn’t realize how much this would taste like breakfast. We might have enjoyed it more had I made this in the AM rather than as a dinner. Also, it was a bit too salty for my taste preference.
This recipe has been in my recipe box for quite some time, so I finally decided to give it a try last night. It was pretty good and my husband seemed to like it. My only reservation is that the soup just gets spread on top of the meat/grits mixture instead of mixing in, so that when I cut into it, there was a soupy layer oozing out above the grits. Next time, I think I would just mix the soup with the grits before baking. Also, I don’t know if it’s a mistake, but the directions say to let the grits simmer for about 30 minutes. Typically, grits are done after about 4-5 minutes. I didn’t want to risk burning them, so I removed them after 4 minutes, which is the only change I made to the recipe. Overall, it’s not a bad little recipe, but it didn’t excite me too much.
This was very easy, but I didn’t like the flavor. I wouldn’t make this again.
very tasty although we had to substitute the grits by polenta due to availability
I fell in love with grits on a trip to the south some years ago, but this is the first time I’ve made them. I thought this was very good and comforting! The only thing I did different was to use beef summer sausage.
I have been making this recipe for many years and it is always a hit!! I get asked for the recipe any time I bring it to a breakfast. Only thing I do different is 1/2 cup each of bell pepper, onion and celery and maybe a little more cheese because I love cheese!! Don’t let the soup throw you off, it gives the flavor depth. YUMMY!