Ep. 385: Southern Cheese Grits Casserole | Breakfast & Brunch Recipes 🌽🧀

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while maintaining flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides creaminess with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and can reduce saturated fat.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and can be a dairy substitute.

In a 12-inch cast iron skillet over medium heat, add 1 pound of pork sausage and break it into medium-large pieces, cooking until browned.

Drain excess grease from the sausage and set aside in a bowl.

In a large pot over high heat, add 4 cups of water and bring to a boil.

Once boiling, add 1/2 teaspoon of salt and slowly whisk in 1 cup of quick cooking grits, ensuring no lumps form.

Reduce heat to low, cover the pot, and let the grits cook for about 5 to 7 minutes, whisking occasionally.

Remove the pot from heat and stir in 1 cup of kobe jack cheese and 2 tablespoons of butter until melted.

Add the reserved sausage, 3 beaten eggs, and 1/2 cup of evaporated milk to the grits mixture and stir until well incorporated.

Pour the mixture into a greased 9x13 inch baking dish.

Sprinkle an additional 1/2 cup of cheese on top.

Bake in a preheated 350°F oven for 25 to 30 minutes until the cheese is melted and bubbly.

Let the casserole cool for about 10 minutes before serving, garnished with parsley flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens