image: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsLKq4oE8FaXFsoAK3jACdvyQKq_LtWgbYv8v_cXi0GWbIM_iYI4bQmhvjMOJRVkXy6jmCT92-esLbLaXMrjwEf_88quT3-_9TJr0p_PseI6Q9Ox42Z5F_uC6_wUXQdauQVNFf-wHB75-o/s640/IMG_4022.JPG
Read more at http://www.plainchicken.com/2011/02/sausage-cheese-grits-casserole.html#A9bDizg4ADhSdHUS.99
I have to say this does not look like much, but topped off with the items below, it is a special dish from plainchicken.blogspot.com (This is her picture as well. Mine is on my Facebook page.)
(Tomorrow slow cooker city grits with smokedGouda.) Recipe and picture from plainchicken.blogspot
I have a grit-loving family but I do not know where that came from because I had not cooked a grit until yesterday. Maybe it is Beth's fault. She is from New Orleans and their grits are fabulous. The last time I was there I had a dish of grits at the Broken Egg with shrimp and I was amazed at how easily they disappeared from the dish to my mouth. So this will be grit week at the Lechlers starting with this easy and scrumptious dish. (I cannot get a picture to transfer to this blog, but you can see it on my Facebook page.)
I used the long cooking kind but the fast grits work too and anyway they go in the oven for an hour after you cook them, as directed, on the stove. Also, I added the shrimp to the sausage balls with some of Carfagna's tomato sauce to top off the grits.
Saute Bob Evans zesty sausage with one onion. (I make miniature balls of sausage and dice the onion.) One package is enough to put in the grits and to later top the grits with shrimp and tomato sauce. So I use the balls two ways in one dish...in the grits to bake for an hour and then on top to serve.
4 cups of boiling water to that add 1 1/4 cup of uncooked grits of your choice. I used the long cooking grits and cooked them, stirring constantly with a whisk for 15 minutes.
Once the grits are cooked remove from the heat and add 4 cups of shredded sharp Cheddar cheese; one cup milk, spices of your choice, 4 large lightly beaten eggs. Stir in the sausage balls.
Butter a baking dish and sprinkle the bottom of the dish with paprika and spoon the batter into the baking dish.
Bake uncovered at 350 for 1 hour or until golden. Let the dish stand 5 minutes before topping it and serving. It will cut in squares. Top it with your choice of any toppings; I used shrimp and the rest of the zesty balls in about a 1/2 cup of good tomato sauce.
