One of my friends in college, Shannon, (she's still a friend, too!) was always inviting me and our other friends to go home for the weekend with her. (Mostly because she was the only one of us with a car our freshman year, thanks to her dad. UNC didn't allow them for us during our first year.) Her home changed a lot, as her parents were always on the move (nope, not military), but home was always in South Carolina. I never said 'no' to one of Shannon's invites because her mom is a great cook! (This is her cookie recipe, and my dad absolutely loves it.) Every meal was special, yet simple and tasty. And I've had breakfast casseroles before, but Janet's was always the best.
Of course, if you don't dig grits you might not care for this. But around here - the South, of course - grits are a mainstay. And I've always liked mine mixed with ground sausage or cut bacon - lardons, if you will. (Yes, I know a few things about food. Ha.)
A few years later I was in Sampson County, N.C., for another college roomate's wedding. (That would be Kyle and Miriam, who would two years later introduce me to my husband, Brad!) The morning of her wedding Miriam's dad made breakfast for us, and lo and behold it was more grits casserole. (I was friends with her family and stayed at her house since I was an out-of-towner in a small town with no hotels.) I didn't realize how popular grits casseroles were until I started googling for recipes. Apparently, a LOT of Southerners make them, and this recipe has become my go-to meal for family breakfasts and nights when I just don't feel like making much else. It's easy and cheap, which also helps.
Brad asks for it all. the. time. He loves breakfast food of any kind, at any time, and we rarely have this casserole at any time other than dinner. If it's just us, I halve the recipe, and we eat on it for several days. I like to serve it with cornbread and a green salad. (And for breakfast I always pair it with biscuits and hashbrowns!) And someday, if I ever open that B&B, this will be on that menu, too.
Southern Grits Casserole
AllRecipes - Submitted by Ella Baldwin
INGREDIENTS:
6 cups water
2 cups uncooked grits (Quaker, of course.)
1/2 cup butter, divided (The real stuff is always best.)
3 cups shredded Cheddar cheese, divided (Extra sharp, always)
1 pound ground pork sausage (I like it spicy!)
12 eggs
1/2 cup milk (I use skim.)
salt and pepper to taste (Fresh-cracked black pepper is great.)
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 2 cups cheese until melted.
3. In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and mix into the grits. Beat together the eggs and milk in a bowl, and pour into the skillet. Lightly scramble, then mix into the grits.
4. Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheese. Season with salt and pepper.
5. Bake 30 minutes in the preheated oven, until lightly browned.
Links:
* History of Grits
* Tips on opening a Bed and Breakfast
* More Southern breakfast recipes
6 comments:
Yummy! I have those same plates in blue!
This may just be a savory to try for Sunday School one week!
I never ate grits until I moved to North Carolina, then I couldn't eat enough! Thanks for a fantastic recipe.
Grits are something I never grew up with, they're just not common here so I don't think I've ever had any!
Imagine my surprise to see credit for my grits casserole recipe from Allrecipes.com on your webpage! So glad you are enjoying it! My Sunday School class loves it too!
Ella
Oh my gosh, Ella! Thanks for visiting! (I would have thanked you otherwise, but I had no idea how to get in touch! I'm glad that crediting you drew you to my blog!)
Fabulous recipe. Thanks again!
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