Sausage and Cheese Grits Casserole
Updated: Aug 2
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.
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
3 large tomatoes, coarsely diced
8 scallions, greens only sliced
2 tablespoons Rozie’s Hot RelSa
½ lime juiced
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!