Tyler Florence
Cooking Channel
Milk, Heavy Cream, White Cornmeal, Unsalted Butter, Kosher Salt, Black Pepper, Olive Oil,
White Onion, Garlic, Andouille or Italian Spicy Sausage, Allpurpose
Flour, Chicken Stock, Bay
Leaves, Shrimp, Cayenne Pepper, Lemon, Flatleaf
Parsley, Green Onions

Country ShrimpGrits and Sausage Casserole

  • 65 mins
  • 9 ingredients


  • 2 cups water
  • 1/2 cup quick grits
  • 3 1/2 cups sharp cheddar cheese, grated
  • 4 eggs lightly beaten
  • 1 cup milk
  • 1/2 tsp dried thyme or 1 tsp fresh
  • 1 tsp garlic powder
  • 1 1/2 pounds pork sausage, cooked, crumbled and drained
  • Tomato wedges and parsley sprigs for garnish


  • Bring water to a boil, then stir in grits.
  • Return to a boil, then reduce heat to low and cook for 4 minutes, stirring occasionally.
  • Add the cheese, stirring until melted.
  • Combine eggs, milk, thyme and garlic powder, stir  well.
  • Gradually stir about 1/4 of hot grits mixture, then add the remaining hot grits, stirring constantly.
  • Stir in sausage.
  • Pour mixture into a lightly greased baking dish.
  • To store cover and refrigerate up to 8 hours.
  •  Bake uncovered at 350 for about  50  minutes.

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