sherri
12-28-2000, 03:13 AM
2 lbs ground pork sausage
4 cups water
1-1/4 cups quick cooking grits, uncooked
4 cups shredded sharp cheddar cheese
1 cup milk
1/2 tsp dried thyme
1/8 tsp garlic powder
4 large eggs, lightly beaten
paprika
Brown sausage in a large skillet, stirring until it crumbles. Drain well and set aside. Bring water to a boil in a large saucepan; stir in grits. Return to a boil, cover, reduce heat and simmer 5 minutes, stirring occasionally. Remove from heat; add cheese and next 3 ingredients, stirring until cheese melts. Stir in sausage and eggs. Spoon mixture into a lightly greased 13 x 9 x 2-inch baking dish and sprinkle with paprika. Bake at 350 degrees for 1 hour or until golden and thoroughly heated. Let stand 5 minutes before serving.
Note: Casserole may be prepared ahead. Do not bake. Cover and refrigerate overnight. Remove from refrigerator, let stand, covered 30 minutes. Uncover and bake as directed above.
Serves 12 (9 WW Points per serving)
4 cups water
1-1/4 cups quick cooking grits, uncooked
4 cups shredded sharp cheddar cheese
1 cup milk
1/2 tsp dried thyme
1/8 tsp garlic powder
4 large eggs, lightly beaten
paprika
Brown sausage in a large skillet, stirring until it crumbles. Drain well and set aside. Bring water to a boil in a large saucepan; stir in grits. Return to a boil, cover, reduce heat and simmer 5 minutes, stirring occasionally. Remove from heat; add cheese and next 3 ingredients, stirring until cheese melts. Stir in sausage and eggs. Spoon mixture into a lightly greased 13 x 9 x 2-inch baking dish and sprinkle with paprika. Bake at 350 degrees for 1 hour or until golden and thoroughly heated. Let stand 5 minutes before serving.
Note: Casserole may be prepared ahead. Do not bake. Cover and refrigerate overnight. Remove from refrigerator, let stand, covered 30 minutes. Uncover and bake as directed above.
Serves 12 (9 WW Points per serving)