Make Ahead Sausage-and-Grits Casserole

This is my version of a recipe for a breakfast casserole in the December 2015 holiday issue of Southern Living. Not only did the photo of the dish look yummy, this note on the recipe mentioned that it could be made ahead . . . “You can assemble this up to four days ahead, and keep in the fridge; then let it stand at room temp for 30 minutes before baking.”

Sausage-and-Grits Casserole   Makes 6 to 8 servingsPrint

¾ lb. bulk pork sausage

¼ teaspoon table salt

¾ cup uncooked quick-cooking grits

6 oz. sharp Cheddar cheese, shredded

½ cup milk

1 teaspoon fresh thyme leaves

¼ teaspoon garlic powder

¼ teaspoon black pepper

2 large eggs

Vegetable cooking spray

1. Brown sausage in a large skillet over medium-high heat, stirring often, 7 to 9 minutes or until cooked and browned; drain on paper towels.
   
2. Bring salt and 2 ¼ cups water to a boil in a large Dutch oven over high heat. Whisk in grits, and return to a boil. Cover, reduce heat to medium, and simmer 5 minutes or until thickened, whisking occasionally.
   
3. Remove from heat; add cheese and sausage, stirring until cheese iscompletely melted.
4. Stir in milk and next 4 ingredients.
   
5. Spoon mixture into a lightly greased (with cooking spray) 10”x6” (or a 9”x9”) baking dish. (Casserole can be refrigerated at this point and baked later.)
   
6. Bake in a preheated 350° for 50 minutes to 1 hour or until golden and cooked through. (If casserole was refrigerated, remove from fridge about 30 minutes before baking to allow it to come to room temperature.)
7. Let stand 5 minutes before serving.
   

Recipe without photos . . .

Sausage-and-Grits Casserole   Makes 6 to 8 servingsPrint

¾ lb. bulk pork sausage

¼ teaspoon table salt

¾ cup uncooked quick-cooking grits

6 oz. sharp Cheddar cheese, shredded

½ cup milk

1 teaspoon fresh thyme leaves

¼ teaspoon garlic powder

¼ teaspoon black pepper

2 large eggs

Vegetable cooking spray

1. Brown sausage in a large skillet over medium-high heat, stirring often, 7 to 9 minutes or until cooked and browned; drain on paper towels.
2. Bring salt and 2 ¼ cups water to a boil in a large Dutch oven over high heat. Whisk in grits, and return to a boil. Cover, reduce heat to medium, and simmer 5 minutes or until thickened, whisking occasionally.
3. Remove from heat; add cheese and sausage, stirring until cheese is completely melted.
4. Stir in milk and next 4 ingredients.
5. Spoon mixture into a lightly greased (with cooking spray) 10”x6” (or a 9”x9”) baking dish. (Casserole can be refrigerated at this point and baked later.)
6. Bake in a preheated 350° for 50 minutes to 1 hour or until golden and cooked through. (If casserole was refrigerated, remove from fridge about 30 minutes before baking to allow it to come to room temperature.)
7. Let stand 5 minutes before serving.