Cheesy Grits Casserole with Sausage and Greens

Name: Cheesy Grits Casserole with Sausage and Greens
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Cuisine: Southern
Ingredients: 1 pound sweet sausage; 1 pound hot sausage; 3 cups fresh arugula, divided; 1 cup cooked coarse cornmeal grits, cooled; 1 1/2 cups whole milk; 3 large eggs, lightly beaten; 2 tablespoons unsalted butter; 2 cups grated extra-sharp cheddar cheese, divided; 1 teaspoon kosher salt; 1/2 teaspoon white pepper

Recipe GLPR7ebedf7b9b1280

Southern

Main Course

75 min

694 cal

Servings: 8

Oven

Stovetop

SNAP eligible

A hearty Southern-style casserole featuring creamy grits blended with sharp cheddar, seasoned sausage, and fresh arugula. This comforting one-dish meal is baked until golden and bubbly, perfect for breakfast, brunch, or a satisfying dinner.

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Ingredients

1 pound sweet sausage

1 pound hot sausage

3 cups fresh arugula, divided

1 cup cooked coarse cornmeal grits, cooled

1 1/2 cups whole milk

3 large eggs, lightly beaten

2 tablespoons unsalted butter

2 cups grated extra-sharp cheddar cheese, divided

1 teaspoon kosher salt

1/2 teaspoon white pepper

Directions

Preheat your oven to 350°F (175°C). In a large skillet over medium-high heat, crumble and cook both the sweet sausage and hot sausage together, stirring occasionally, until no pink remains and the meat is cooked through, about 8-10 minutes. Drain excess fat and set aside.
While the sausage cooks, prepare a 9x13-inch baking dish by brushing it lightly with 1 tablespoon of the unsalted butter. Set aside.
In a large mixing bowl, whisk together the cooled cooked grits, whole milk, lightly beaten eggs, remaining 1 tablespoon of butter, and the white pepper. Stir in 1 1/2 cups of the grated cheddar cheese and the kosher salt until well combined.
Fold the cooked sausage and 1 1/2 cups of the fresh arugula into the grits mixture until evenly distributed.
Pour the mixture into the prepared baking dish and spread evenly. Top with the remaining 1 1/2 cups of grated cheddar cheese and the remaining 1 1/2 cups of fresh arugula.
Bake uncovered for 45-50 minutes, until the casserole is heated through, the edges are golden and bubbling, and a knife inserted into the center comes out clean, indicating the eggs have set properly to a safe internal temperature of 160°F.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Scoop into bowls or cut into portions and serve warm.

Comments

Grocery List Plus Editorial Staff4

This is a solid weeknight casserole that taps into Southern staples—grits, sausage, and cheese—all easily found at any major Charlotte grocer, though the arugula is an oddball choice in a traditionally collard-and-mustard region; substituting local braising greens would be more authentic and equally available. At roughly $1.50 per serving for sausage, cheese, and milk, it's reasonable for a make-ahead dish. The stated 75 minutes is honest for a baked casserole, but assumes the cook has sausage browned and everything mixed before the oven goes on; actual hands-on prep runs closer to 20 minutes. It reheats well and easily feeds a family of eight without fussing, which is its real strength, but the arugula inclusion feels like a recipe-site flourish rather than something a Charlotte cook would instinctively reach for.