Serves 8
75 min
Cheesy Grits Casserole with Sausage and Greens
Recipe GLPR7ebedf7b9b1280
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.
