I almost called this Christmas morning casserole, because it's very similar to one that my mother makes every year. We decided to have breakfast for dinner, and I knew this recipe I adapted from Sugar and Spice by Celeste would fit the bill perfectly.
The key to good grits, for those outside of the South, is to stir, stir, stir. This ensures they'll be creamy and smooth. Add in the flavors of sausage and cheese, and you're guaranteed to have a crowd-pleaser. I brought leftovers in to work, and I've been hearing the microwave beep all morning.
This is also a great make-ahead dish for breakfast/brunch...wake up and pop it in the oven!
1 cup uncooked grits
1 pound ground hot sausage
4 tablespoons butter
2 cups shredded cheddar cheese
Brown and drain sausage and set aside. Cook grits in 4 cups of boiling water until thick, whisking frequently.
Add butter, egg, cooked sausage, and one cup of the cheese to grits.
Pour into a 9x13 dish and bake at 325 degrees for 30 minutes. Add remaining cup of cheese and bake for another 30 minutes.