Grits alone make for a simple side dish, but add cheese, sausage, and peppers and you’ve got a main course casserole. What’s the secret to assembling this casserole? Here’s what we discovered:
Use old-fashioned grits. They are well worth the additional 10 minutes longer it takes to cook them than quick-cooking grits, which have an unpleasantly gluey texture.
Cook the grits in a blend of water and cream flavored with sautéed onion. Add a stiff shot of Tabasco to cut the richness.
Add four beaten eggs for a rich, pudding-like texture.
Use extra-sharp cheddar for an intense cheesy flavor and tangy backnote.
Add half of the cheese to the grits and top the casserole with the remaining cheese.
Simply sauté crumbled breakfast sausage and red bell pepper together and stir them into the grits mixture before baking.
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