• Brenda Clifford-Washnock

Sausage and Cheese Grits Casserole

Updated: Aug 2, 2020

This is a rich and delicious breakfast dish with a bit of a bite with Rozie’s Hot RelSa. This is finished with a fresh homemade salsa which has some Rozie’s Hot RelSa, great for flavorless tomato season (you know what I mean) because Rozie brings the flavor you want.

#breakfast #brendasweetandsavory #brendawashnock #recipedeveloper #brandambassador #grits #sausage


1 pound bulk pork sausage

4 cups water

1 cup uncooked quick grits

½ small red bell pepper, finely chopped

½ cup Rozie’s Hot RelSa

1 ½ cups shredded sharp Cheddar

2 tablespoons butter

3 eggs, beaten

½ cup milk

Heat oven to 350 degrees. Spray shallow 3 quart casserole with cooking spray.

Brown sausage over medium-high heat, drain.

In saucepan, heat water to boiling then slowly stir in grits; reduce heat. Cover and cook 5-7 minutes, stirring occasionally; remove from heat. Stir in 1 cup of the cheese and the butter until melted. Stir in eggs, milk, red pepper and RelSa.

Pour grits mixture into casserole. Sprinkle with remaining ½ cup cheese.

Bake casserole uncovered 25-30 minutes until center is set. Cool 10 minutes before serving.

Serve with Salsa

Salsa ingredients:

3 large tomatoes, coarsely diced

8 scallions, greens only sliced

2 tablespoons Rozie’s Hot RelSa

½ lime juiced

Combine ingredients

Not a pretty photo but worth it to show you how easy it is. Try it for your Sausage and Cheese Grits Casserole, nachos, anywhere you need a salsa!

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