This grits casserole was originally shared with me by my sweet friend Phyllis many years ago. She and her sisters would bake this casserole every Christmas Eve for their family. I began to bake it for my non-Southern grandparents every Christmas Day, and they loved it so much it became our family tradition. We loved all its cheesy, comforty goodness. I have since adapted it, adding greens to lighten and freshen it up. I love how their spicy crispness balances with the salty sausage and gooey cheese.
This recipe is excerpted from a digital cookbook by the The Quarantine Collective , a virtual community of food and beverage professionals. —The Editors
1 hour 15 minutes
6 to 8
fresh arugula, divided
coarse ground grits (cooked according to directions and cooled)
1 1/2 cups
eggs, slightly beaten
grated extra-sharp cheddar cheese, divided
In This Recipe
Preheat oven to 350°F.
Place both sausages in a large skillet, and cook on medium heat until just done, but not brown, about 7 to 10 minutes. Break the sausage into small pieces with the back of a wooden spoon. Remove with a large slotted spoon and place into the bottom of a 9- x 13-inch baking dish.
Layer 2 1/2 cups of the arugula on top of the sausage.
In a medium-sized bowl, whisk together the grits, milk, eggs, butter and 1 1/2 cups of cheese. Add the salt and pepper, and whisk again. Pour over the greens and smooth the top with a spatula. Scatter the rest of the cheese on top.
Bake for 1 hour until golden and bubbly. The edges and top should be slightly brown. Remove from the oven and let rest for 5 minutes. Layer the remaining greens on top just before serving.