Average Rating: 4.625TOTAL TIME: Prep: 35 min. Bake: 50 min. + standing
YIELD: 8 servings.Ingredients
- 1 pound mild or spicy bulk pork sausage
- 1 small onion, chopped
- 4 cups water
- 1/2 teaspoon salt
- 1 cup quick-cooking grits
- 3 cans (4 ounces each) chopped green chiles
- 1-1/2 cups shredded sharp cheddar cheese, divided
- 1-1/2 cups shredded Monterey Jack cheese, divided
- 2 tablespoons butter
- 1/4 teaspoon hot pepper sauce
- 2 large eggs, lightly beaten
- 1/4 teaspoon paprika
- Chopped fresh cilantro
Instructions
- 1. Preheat oven to 325°. In a large skillet, cook sausage and onion over medium heat for 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain.
- 2. In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat.
- 3. Add green chiles, 3/4 cup cheddar cheese, 3/4 cup Monterey Jack cheese, butter and pepper sauce; stir until cheese is melted. Stir in eggs, then sausage mixture.
- 4. Transfer to a greased 13x9-in. baking dish. Top with remaining cheeses; sprinkle with paprika. Bake, uncovered, until golden brown and set, 50-60 minutes. Let stand 10 minutes before serving. Sprinkle with cilantro.
Nutrition Facts
1 cup: 399 calories, 28g fat (15g saturated fat), 116mg cholesterol, 839mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 18g protein.
