Country ShrimpGrits and Sausage Casserole


  • 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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