Smoked Gouda Grits and Egg Bake
Stone-ground grits get a sophisticated upgrade when baked with eggs, pork sausage and Gouda cheese.
Ingredient
- 4 cups milk
- 1 1/2 teaspoons salt
- 1 cup uncooked stone-ground grits
- 1/2 cup unsalted butter, cut into pieces
- 6 oz smoked Gouda cheese, shredded (1 1/2 cups)
- 1 lb bulk sage pork sausage
- 10 eggs
- 1 cup whipping cream
- 2 tablespoons chopped fresh parsley
- 6 oz white Cheddar cheese, shredded (1 1/2 cups)
- Additional chopped fresh parsley, if desired
Direction
- In 3-quart saucepan, heat milk and salt just to boiling over medium-high heat. Gradually stir in grits. Reduce heat; cook uncovered 20 minutes, stirring frequently, until thickened. Add butter and Gouda cheese; stir until melted.
- Lightly spray 3-quart casserole with cooking spray. Pour grits mixture into casserole. Cool 20 minutes.
- Meanwhile, in 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring to crumble, until no longer pink. Drain on paper towels.
- Heat oven to 350°F. In large bowl, slightly beat eggs with whisk; stir in whipping cream, 2 tablespoons parsley, 1 cup of the Cheddar cheese and the cooked sausage. Pour over grits mixture. Top with remaining 1/2 cup Cheddar cheese.
- Bake uncovered 35 to 40 minutes or until set and edges are lightly browned. Sprinkle with additional parsley.
